Corn and Asparagus Salad

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 ears yellow corn, shucked
  • 2 bunches asparagus, trimmed
  • 1 small red onion, diced small
  • 1/4 cup fresh basil leaves, chiffonade
  • Dressing:
  • 1/2 cup sugar
  • 1 cup rice wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Directions
  • Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl.

  • In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Mix together well and chill or serve at room temperature.


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