Sweet fresh corn, right off the cob, makes a fabulous base for a refreshing summer salad.
Servings: Serves 4–6
Ingredients 4 ears corn , kernels removed1 1/2 pounds asparagus , tough ends removed, cut into 2-inch pieces1 cup cherry tomatoes , cut in half1/4 cup basil , cut into ribbons3 tablespoons minced red onion1 tablespoon fresh lemon juice3 tablespoons extra-virgin olive oilSalt and freshly ground pepper
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.