Asparagus and Corn Salad Recipe
I love a good summer salad and my delicious Asparagus and Corn Salad Recipe makes for a wonderful side to just about any meal! I love to make it with fresh corn, although you can use frozen or canned corn as well. The key to this salad is serving it somewhat fresh, and I find that it is the very best if you can let it chill for about 30 minutes before serving.
1.5 cups frozen or fresh corn
1 bunch of fresh asparagus
1/4 cup red onion, finely diced
4-5 leaves fresh basil, finely sliced
3 tablespoons white balsamic vinegar
1 teaspoon fresh lemon juice
1/2 cup olive oil
1 garlic clove, crushed
salt and pepper to taste
If using fresh corn, rinse under hot water to thaw and let drain. If using fresh, trim the corn kernels off of the cob and set aside.
Trim the tough ends off of the asparagus and discard. Cut the asparagus into 1/2″ pieces keeping the stem pieces separate from the tips. (as shown)
Boil the stems of the asparagus for 2 minutes and then add the tops. Boil for 2-3 minutes longer or until they are tender to your liking. Immediately rinse under cold water to stop the cooking and preserve the green color.
In a large bowl, add the olive oil, vinegar, lemon juice, garlic and basil. Whisk to combine and taste for seasoning. Add salt and pepper to taste. If the dressing is too tangy or acidic, you can add a touch of honey or sugar to balance it out. However, if your corn is extra sweet, keep that in mind before adding too much sweetener.
Add the corn, asparagus and red onion to the dressing and toss to combine. Taste and adjust seasoning one last time.
Chill for at least 30 minutes before serving. Enjoy!