Farm Stand Corn Salad

1. 1

   In a large saucepan filled with salted boiling water, cook corn kernels four minutes.

2. 2

   Add asparagus and continue cooking an additional three minutes.

3. 3

   Strain, then blanch by submerging in a large bowl of ice water.

4. 4

   When cool, strain and shake off excess water.

5. 5

   Place in a large bowl; add tomatoes and basil.

6. 6

   In a small bowl, combine red onion, lemon juice, olive oil and a pinch of salt.

7. 7

   Pour over corn mixture, season generously with salt and pepper, toss, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.