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Corn and Asparagus Salad Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 servings Servings
$ /Serving

Corn and Asparagus Salad Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 servings Servings
$ /Serving

Ingredients

  • 6 ears yellow corn, shucked
  • 2 bunches asparagus, trimmed
  • 1 small red onion, diced small
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 cup sugar
  • 1 cup rice wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Preparation

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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product