Add smoky asparagus to your corn salsa and create this Smoky Asparagus with Corn Salsa for bold flavors you won't want to miss. Use this recipe as a side to your dish. It's sure to become a crowd pleaser for its fresh flavors.
Heat grill pan on medium-high heat. Meanwhile, mix sour cream, lime juice, adobo sauce and 1 Tbsp. cilantro until blended. Refrigerate until ready to use.
Place corn, pepper and onion in hot grill pan. Add enough asparagus spears to fit in single layer on bottom of pan. Brush vegetables in pan evenly with half the dressing. Grill 8 to 10 min. or until corn and asparagus are crisp-tender and lightly browned, turning occasionally. Remove corn and cooked asparagus from pan. Add remaining asparagus to peppers and onions in pan; brush asparagus with remaining dressing. Cook 8 to 10 min. or until all vegetables are crisp-tender, turning occasionally. Remove all vegetables from pan; cool slightly.
Cut kernels off corn cob; place kernels in medium bowl. Chop red pepper and onion. Add to corn; mix lightly.
Place asparagus on platter; drizzle with sour cream mixture. Top with corn salsa, cheese and remaining cilantro.
Substitute 1 cup thawed frozen charred corn for the grilled fresh corn kernels. Cook pepper and onion pieces in hot grill pan as directed; cool, then mix with the thawed frozen charred corn before serving as directed.
Enjoy the medley of colors in this sensational low-sodium side dish. In addition to the asparagus being rich in vitamin A, it also teams up with the other vegetables to provide a good source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.