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).
So a little background on where this came from. Sallie is a former co-worker and friend who enjoyed having people over. At one such party, Sallie unveiled this recipe and was amazed when it went over so well and everyone asked for the recipe. It turns out, Sallie had just thrown this together that day, and now had to back track on what was actually in the recipe. We found that out the next day when she 'fessed up ... a little red faced.
- 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 tsp. salt
- 1 tsp. freshly ground black pepper
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.
- 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
Here are a few more great basil salad ideas you might want to try.
Basil Soup Recipes
Perhaps your guest would prefer a soup rather than an salad. Here are a few basil soup recipes that are sure to please everyone.
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