Corn and Asparagus Salad

For a great summertime treat, try Sallie's corn and asparagus salad. A great treat on those hot summertime evenings (or when you are just trying to remember those summertime evenings).

Ingredients:

• 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 tsp. salt
• 1 tsp. freshly ground black pepper

Directions

Fill a large stock pot with water, salt and bring to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. 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 the asparagus into a medium sized bowl.

In another medium sized bowl, mix together sugar, vinegar, salt and pepper. Drizzle over corn and asparagus. Mix together well and chill or serve at room temperature.

Tips

• Do not use all the dressing at once - start with half
• This can be made a day ahead
• This would also be pretty with red bell peppers (blanched)
• You can cut the sugar back to 1/4 cup
• You can add a little olive oil

  
  
  

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