Farm Stand Corn Salad

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 4  ears corn, kernels removed
• 1 1⁄2 lbs asparagus, tough ends removed,cut into 2 inch pieces
• 1  cup cherry tomatoes, cut in half
• 1⁄4 cup basil, cut into ribbons
• 3  tablespoons  minced red onions
• 1  tablespoon fresh lemon juice
• 3  tablespoons extra virgin olive oil
•  salt & freshly ground black pepper

Directions

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.