Monday, May 21, 2018

Tangerine Hatch Chile Grilled Corn and Asparagus Salad #BBQWeek #Sponsored

 This is a sponsored post written by me on behalf of Not Ketchup and Michigan Asparagus, sponsors of #BBQWeek.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

We're here at Day Two of a fun and food-filled event coordinated by Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures. Not only did they wrangle all of the food bloggers, but they lined up some fantastic sponsors who shipped us ingredients and items for use in creating recipes for the event. So nice! 

And our generous sponsors are also offering prizes to our readers. So, don't forget to check out the prizes and enter the giveaway from our sponsors: my intro to #BBQWeek post!

Here are the #BBQWeek Day Two Dishes...

Not Ketchup & Michigan Asparagus

In yesterday's recipe - Double Blueberry Bison Burgers - I already told you how much I enjoy Not Ketchup's products. Today I'm using another one of her no added sugar sauces - Tangerine Hatch Chile.

When I received a cooler full of fresh asparagus from Michigan Asparagus, I immediately pickled half of them. That recipe is coming soon. But I knew that I wanted to include some grilled asparagus in a salad offering this week.

Fresh asparagus is definitely a harbinger of Spring and Michigan is one of the largest domestic asparagus growers in the United States. Michigan Asparagus is available mid-May through June and is the only hand-snapped harvested asparagus which means more usable asparagus and less waste.

Tangerine Hatch Chile 
Grilled Corn and Asparagus Salad

Ingredients serves 4
  • 4 ears of corn
  • 1 pound asparagus
  • 3 T ketchup (I used Not Ketchup's No Sugar Added Tangerine Hatch Chile Sauce*)
  • 1/4 C mayonnaise (my homemade recipe)
  • 1 C grated cheese (I used a combination of Monterey jack, asiago, parmesan, and provolone)
  • freshly ground salt, as needed
  • freshly ground pepper, as needed
  • Also needed: grill or grill pan

Preheat oven to 350°F. Rinse ears and place corn cobs, still in their husks, on a baking sheet. Roast for 30 minutes.

When they are cool enough to handle, peel back the husks and remove the silk.

Wrap the husks near the base of the cob and tie in a knot. I use them as a handy way to grip the corn ears. Grill quickly to get nice char lines on the corn.

Grill the asparagus until they get char marks, too. We prefer ours still firm. But cook to your preferred doneness.

Cut the kernels from the cob and place them in a large mixing bowl. Slice the grilled asparagus into 1-1/2" lengths and place those in the same bowl. Mix in the remaining ingredients and toss until well-combined. Season to taste with salt and pepper.

Serve immediately. If not serving immediately, refrigerate until ready to serve. can enter to win a prize packet from Not Ketcup and from Michigan Asparagus. Just visit my intro to #BBQWeek post!

Find Not Ketchup
on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
on Google+: here

You may find Michigan Asparagus...
on the web
on Twitter

Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

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