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Recipes - Corn and Asparagus Salad

Recipe Name

Corn and Asparagus Salad

Submitted by dsanborn
Recipe Description By Paula Deen
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 10 Cook Time (minutes) 10 Ready In (minutes) 20
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
7/8
cupcorn
3/4
cupasparagus spears, peeled and well trimmed - 2 bunches
1/4
smallRed onion, diced
1
tablespoonbasil, fresh, chopped (1/4 cup) - Chiffonade
2
tablespoonssugar
1/4
cuprice vinegar (rice wine vinegar if you can find it)
1/4
teaspoonsalt
1/4
teaspoonblack pepper
Steps
Sequence Step
1Fill a large stock pot with water, salt and bring to a boil. Place shucked corn in boiling water and blanch the corn for 3 min until bright yellow. Then toss the corn into an ice bath.
2In the same water used for blanching the corn, blanch the asparagus for 1 min then toss into the ice bath.
3For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections.
4Place both the corn and the asparagus into a medium size bowl (I needed a large bowl). Add the diced onion and fresh basil. Stir to combine.
5In another medium bowl, mix together sugar, vinegar, salt, and pepper. Pour over corn and asparagus mixture. Mix together well and chill or serve at room temperature.
6Note: I used a little (~2 Tbs) more vinegar than called for. The dressing tasted a little too sweet and that helped. Also, after tasting it as I finished it and after it had chilled, I think chilled is better, although both are very good.






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