Farm Stand Corn Salad
Recipe created by Rori Trovato
Sweet fresh corn, right off the cob, makes a fabulous base for a refreshing summer salad.
Servings: Serves 4–6
Ingredients
Directions
In a large saucepan filled with salted boiling water, cook corn kernels four minutes. Add asparagus and continue cooking an additional three minutes. Strain, then blanch by submerging in a large bowl of ice water. When cool, strain and shake off excess water. Place in a large bowl; add tomatoes and basil.
In a small bowl, combine red onion, lemon juice, olive oil and a pinch of salt. Pour over corn mixture, season generously with salt and pepper, toss, and serve.
In a small bowl, combine red onion, lemon juice, olive oil and a pinch of salt. Pour over corn mixture, season generously with salt and pepper, toss, and serve.