Did you know that I rarely eat dressing on salad. I am picky; I don't like dips, sauces, or really any condiments. I am usually satisfied eating my vegetables all natural, without being covered up with dressing.

With this salad, I would be equally happy eating it without the dressing, just pure vegetables but my children would probably disagree and then I guess it really wouldn't be considered a salad anymore, just a bowl of vegetables!

This is a great salad; the colors are stunning, its tasty and could easily be made the night before.

Corn and Asparagus Salad
Adapted from Paula Deen
Serves 8 (Paula says 4 but I think at least 8)

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 teaspoon salt
1 teaspoon freshly ground black pepper

Note: I cut the recipe in half, except I used 4 ears of corn (as the photos show). I then cut that half of the salad dressing in half again and used even less sugar. Taste the dressing as you go until you get it right for your palate, most people will like it the way Paula has it written, I just prefer mine with less dressing and way less sugar.

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. 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 asparagus into a medium size bowl.

In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Add the basil. Mix together well and chill or serve at room temperature.



Bo said...

I love the color! Sounds really light.

Pam said...

Just think of all the calories you've saved. in not liking dips, etc! I agree with sauces on veggies. Most of the time, I just like them with a little salt and pepper. This dish sounds really good, although I would probably use a lot less sugar. I would've never thought of combining asparagus with corn.

Ree said...

Sounds light and yummy. I bet the calories could even be cut down some by using honey and less of it in place of the sugar in the dressing. I love brightly colored in season veggies and fruit. I'm with you, I could eat them just plain out of a bowl and love every bite!

BuyWoWAccounts said...

I love corn, but never tried having it mixed with asparagus and onions. It sounds interesting!

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Platanos Mangoes and Me! said...

I am going to make this as I have the corn and asparagus at home. I will be very good tonight..eating helthy...

Kim said...

Sometimes I think you and I have the same taste when it comes to food. I just love my corn cut off the cob into big chunks like that AND I'm absolutely crazy about corn when it's mixed with basil. It's truly a heavenly combination. This looks gorgeous! I hope you're having a great summer!

designer kitchens said...

this dies really very testy amazing keep it up for more good post thanks for this great post

trump said...

Greetings from the Amish community of Lebanon,Pa. Richard from Amish Stories.

Katie said...

The photo of this salad literally made my mouth water! Spring recently arrived here in Argentina, which means asparagus will be showing up any day now in the markets. We love light salads like this one, so I'm definitely going to try this out!

Anonymous said...

This reminds me of the Barefoot Contessa corn salad recipe - always a hit at BBQs and so easy!


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