A delicious spring salad served chilled or at room temperature. Perfect salad for a picnic!
Course: Salad
Cuisine: American
Servings: 8
Ingredients
6earsyellow cornshucked
2bunchesAsparagustrimmed
1sm.red oniondiced small
1/4c.fresh basil leaveschiffonade
DRESSING :
1/2c.sugar
1c.rice wine vinegar
1tsp.salt
1tsp.freshly ground black pepper
Instructions
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. 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. Toss together and chill or serve at room temperature.