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 min until bright yellow. Then toss the corn into an ice bath.
2
In the same water used for blanching the corn, blanch the asparagus for 1 min then toss into the ice bath.
3
For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections.
4
Place 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.
5
In 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.
6
Note: 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.
