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Corn and Asparagus Salad Recipe by Paula Deen

Easy Level
15 MIN 10 Prep + 5 Cook
Servings
$ /Serving
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Easy Level
15 MIN 10 Prep + 5 Cook
4 Servings
$ /Serving

Corn and Asparagus Salad Recipe by Paula Deen

Easy Level
15 MIN 10 Prep + 5 Cook
4 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 black pepper, freshly ground

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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