This Quick Asparagus Corn Salad is the perfect summer side dish with a homemade vinaigrette that you can customize to your preferred taste.
Asparagus is one of our family’s FAVORITE vegetables and we have a couple of patches that we all pick when it’s in season in the spring. But sometimes we have to get creative with it towards the end of the season and that’s where this Quick Asparagus Corn Salad comes in.
Quick Asparagus Corn Salad
Barbara made this salad for a get together with ingredients she had on hand. (Aren’t those the best recipes?)
You can use canned corn but its so much better with fresh corn from the cob or frozen sweet corn.
When it comes to the vinaigrette, feel free to substitute ingredients for those you have in you pantry OR for those that have flavors you and your family prefer.
Create your own vinaigrette with something sweet (sugar, honey, agave, etc.), something acidic (vinegar, citrus juice, mustard), and an oil (olive oil, canola oil), and salt and pepper (as much or as little of each that you want).
- 4 cups asparagus washed and trimmed
- 1 cup corn drained
- 1/4 cup sugar
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground black pepper
Wash asparagus, discarding woody ends. Break into bite size pieces.
Blanch asparagus in salted water for 1 to 2 minutes.
Immediately transfer asparagus into ice water to stop the cooking process.
Once asparagus is cold to touch, drain and pat dry.
In a bowl, mix together sugar, olive oil, red wine vinegar, Dijon mustard, salt and pepper (to taste).
Add asparagus and corn, and mix until the vegetables are coated.
Serve immediately or chill in refrigerator until ready to eat.