Sweet fresh corn, right off the cob, makes a fabulous base for a refreshing summer salad.
Servings: Serves 4–6
  • 4 ears corn , kernels removed
  • 1 1/2 pounds 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 onion
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 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.


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