Corn and Asparagus Salad

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Corn and Asparagus Salad Corn and Asparagus Salad

54321 Based on 8 Reviews

Servings: 4 servings
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

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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Leave a Comment

Reader Comments:

54321

Another fabulous and amazing recipe by our wonderful Paula Deen, I did add a small jar of drained chopped pimento, just for a little added color. i also used a shallot finely chopped, as my red onions were a little too strong. This recipe is fresh and delightful and great as a side dish with any entree! Paula is just amazing as usual!

By Bonnie Martinez on March 05, 2011

32121

The ingredients mention a small red onion but in the directions it does not mention the onion any where.

By Anonymous on September 10, 2010

54321

By Anonymous on April 12, 2010

54321

Truely a wonderful side dish.

By Anonymous on February 09, 2010

54321

I saw Paula make this salad on the show, then, I got to have it first-hand at the restaurant--soooo yummy, fresh, and quick to prepare.

By Anonymous on November 05, 2009

54321

DELICIOUS. I substituted white wine vinegar for the rice wine vinegar, since that's what I had on hand. I would recommend serving this no more than an hour after preparing it; I allowed it to sit overnight and while it was still good, it was MUCH better when fresh.

By campagnes on August 05, 2009

54321

So very easy and very good. Lite cool perfect side dish for summer. Served it tonight with baked tialpia fish.

By Ellen B on August 03, 2009

54321

This salad is amazing. Love it!

By jbduff on July 01, 2009

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