Corn and Asparagus Salad
By Paula DeenJUMP TO RECIPE
- 6 ears yellow shucked corn
- 2 bunches trimmed asparagus
- 1 small diced small red onion
- 1/4 cup chiffonade fresh basil leaves
- 1/2 cup sugar
- 1 cup rice wine vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
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.