ears fresh corn (preferably white corn), shucked and cleaned
bunch asparagus (about 8 ounces), woody ends removed, stalks peeled up to flower bud
bunch spring onions or 2 bunches large scallions (about 8 ounces total), trimmed
cup fresh squeezed lime juice (from about 2 limes)
tablespoons soy sauce
tablespoons Worcestershire sauce
tablespoon Maggi sauce
tablespoon chile oil or hot sauce
teaspoon kosher or sea salt, plus more to taste
cup cherry tomatoes, halved
- Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
- While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
- Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.