Recipe courtesy of Paula Deen
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Dressing:

Directions

Watch how to make this recipe.

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Fresh Corn Salad

Recipe courtesy of Ina Garten

Spring Layered Salad with Asparagus and Buttermilk Dressing

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Guy Fieri

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Tyler Florence

Asparagus Fries

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories