A delicious, sweet, crisp corn and vegetable salad with lime vinaigrette!
Soak corn in cold water for ten minutes. Spray grill and preheat grill to 400 degrees
While grill heats, trim and cut asparagus. Place a small pot of water to boil. When water boils, add asparagus and blanche for 3 minutes. Drain in a colander, rinse with cold water and set aside. Prepare the rest of the vegetables and place in large bowl.
Remove corn from water and shake off extra liquid. Add corn to grill, cooking for 20 minutes with lid closed. Turn corn every five minutes until char marks are established on each side and corn is cooked
Remove corn from grill and allow to cool while making the dressing
Place all ingredients in a blender and blend until emulsified, or place in a bowl and whisk as quickly as you can until emulsified.
Use a sharp knife to shave kernels off corn cobs. Toss corn with veggies. Drizzle with desired amount of dressing. Season with more sea salt and pepper if desired. Enjoy!