Fill a large stock pot with water, salt and bring it to a boil. Place
shucked corn in boiling water and blanch 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 angles sections. Place both corn and
then asparagus into medium bowl.
In another medium size bowl, mix together sugar, vinegar, salt and
pepper. Drizzle over corn and asparagus. Mix together well and
chill or serve at room temperature.
Originally Submitted
7/30/2011
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