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. We have a couple of patches that we all pick when it’s in season in the spring. But like all good things sometimes too much is not a good thing. So sometimes we have to get creative with it towards the end of the season and that’s where this easy asparagus and 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 it’s 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).
How to Make Asparagus Corn Salad
Full recipe is at the bottom of this page.
Blanch the washed and chopped asparagus and cool in iced water. Mix together vinaigrette ingredients in bowl. Add asparagus and corn to the dressing and mix. Serve immediately or store in refrigerator.
Want other asparagus recipes? Try our Baked Eggs and Asparagus recipe.
This Quick Asparagus Corn Salad is the perfect summer side dish with a homemade vinaigrette that you can customize to your preferred taste.
- 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.
Leave a Reply