Farm Stand Corn Salad

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READY IN: 30mins

Ingredients Nutrition


  1. In a large saucepan filled with salted boiling water, cook corn kernels four minutes.
  2. Add asparagus and continue cooking an additional three minutes.
  3. Strain, then blanch by submerging in a large bowl of ice water.
  4. When cool, strain and shake off excess water.
  5. Place in a large bowl; add tomatoes and basil.
  6. In a small bowl, combine red onion, lemon juice, olive oil and a pinch of salt.
  7. Pour over corn mixture, season generously with salt and pepper, toss, and serve.

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