Easy Corn Salad Recipe | Grilled Corn & Asparagus Salad with Egyptian-Spiced Butter Dressing
This easy corn salad recipe features smoky grilled corn and asparagus tossed with a rich Egyptian-spiced butter dressing, fresh arugula, juicy cherry tomatoes, feta, and toasted almonds. Perfect for summer BBQs, picnics, or meal prep, this salad is a bold yet refreshing twist on a classic!
Ingredients
For the Salad
For the Egyptian-Spiced Butter Dressing
- 3 tbsp unsalted butter, melted
- 1 tsp The Spice Girl Kitchen Egyptian seasoning
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1 clove garlic, grated
- 1/2 tsp dijon mustard
Notes
Easy Ingredient Swaps:
- Corn Options: Fresh grilled corn is best, but you can use frozen corn (thawed and pan-seared for color) or canned corn (drained and lightly sautéed) in a pinch.
- Nut-Free Alternative: Swap toasted almonds for sunflower seeds or pumpkin seeds for a similar crunch.
- Cheese Swaps: If feta isn’t your thing, try goat cheese for a creamier texture or parmesan shavings for a sharper bite.
- Greens Options: Arugula adds a peppery kick, but you can use baby spinach, mixed greens, or even chopped romaine for a milder taste.
- Vegan/Dairy-Free: Skip the feta or replace it with dairy-free feta crumbles. Swap butter in the dressing for olive oil or vegan butter.
Storage & Make-Ahead Tips:
- Best Served Fresh: This salad tastes best right after making, while the corn and asparagus are still slightly warm and soaking up the dressing.
- Meal Prep Friendly: If making ahead, store the salad components separately and toss with dressing just before serving to keep the greens from wilting.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen over time!
- Serving Cold: If serving from the fridge, let it sit at room temperature for 10 minutes to bring out the flavors before eating.