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Hungry Girl Por Vida

Corn Tomato Asparagus Salad

June 26, 2012 by Leave a Comment

It’s summer!

I can tell because this weekend I had patio drinks, outside brunch, backyard lounging, tacos and margaritas, and pondered about dog-friendly beaches–and this conversation may have happened between myself and my pal Megabite whilst exiting the ladies room post margarita consumption:

“Whoa, wait, let me check my skirt…oh, god!”

“Is it?”

“It WAS!” 

So, it must be summer if I’m wearing a dress sans leggings and boozin’ like a Susan. Luckily this was the only fiasco that transpired. These things happen, but it helps to have a concerned girlfriend, patio vodka + rose-lemonades, pup cuddles, egg sandwich breakfasts, charcuterie lunches, carnitas tacos and ribeye dinners (not on the same night!).

Sometimes after a weekend of summery leisure, drinking, and eating you need a fresh and seasonal salad. This one combines the summer staples of corn and tomatoes, there’s a bit of blanched asparagus in there–but you could totes switch it up for some green beans or really whatever looks good to you–and it all gets tossed with a bright lemon-y dressing. I think this salad is a great side for pretty much any grilled item and would be amazing folded into some cooked and cooled pasta for a fresh take on a pasta salad.

So, let’s toast some patio drinks, eat outside, dream the days away, keep our skirts in check, and welcome that summer produce!

Corn Tomato Asparagus Salad

Summer corn is readily available in the summer, but in a pinch or after the season is over, you can use frozen corn kernels. Just blanch them super fast–they’ll defrost in a matter of seconds. For the tomato, I used grape, but use any small, sweet tomato you like.


2 Tablespoons fresh lemon juice

1 Tablespoon red wine vinegar

1 teaspoon honey

pinch of salt and pepper

1 small clove garlic, grated fine

2 teaspoons dijon mustard

1 small shallot, minced

4 Tablespoons olive oil

1 handful–about 1/2 cup–small tomatoes, halved

2 ears corn, husked, or 1 cup frozen kernels

1 cup chopped asparagus–about 1/2 a bundle or 8 large-ish stalks

1 tablespoon each fresh, chopped basil and parsley

Bring a large pot of water to a boil and salt the water well–think the sea. Make an ice bath in a large bowl and set aside, near the boiling salt water.

In a jar with a tight fitting lid combine lemon juice, vinegar, honey, salt/pepper, garlic, shallot, mustard, and olive oil. Shake the jar vigorously to combine well and emulsify. Pour about half of the dressing into the bottom of a large bowl and set aside.

Drop the corn into the blanching water for a minute or two, remove, and shock in the ice bath until cooled. Pat the corn cobs dry with a paper towel and cut the kernels off the cob.  Next, drop the asparagus into to boiling water and blanch for 60-90 seconds. Remove the asparagus pieces with a skimmer and shock in the ice bath until chilled. Drain well. In dressing bowl combine corn, asparagus, tomato, and herbs, folding gently to combine with the vinaigrette. Add additional reserved vinaigrette if desired, season with salt and pepper to taste. I like this salad best after it has chilled a bit in the refrigerator, but it can be eaten immediately as well.

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Filed Under: salad, savory, side dish Tagged With: asparagus, cooking, corn, recipe, salad, summer, tomato

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Reader Interactions

Comments

  1. Megan

    June 26, 2012 at 5:08 am

    Let’s keep our salads and skirts in check for realz! I had such a fun weekend with you! Oh! I still need those grape popsicles.

    Reply
    • cindy

      June 26, 2012 at 5:40 am

      yes! me too! PS, get you some grape pops grrrl!

      Reply
  2. Laura Dembowski

    June 26, 2012 at 6:06 am

    This looks so pretty. I love all the colors; it’s like summer on a plate. Fresh produce is one of my favorite things about summer!

    Reply
    • cindy

      June 26, 2012 at 7:42 am

      Yes! I totally agree! Laura, thank you!

      Reply
  3. Ana Cooks

    June 26, 2012 at 8:12 am

    oh my gosh! your photography is so irresistable! 🙂

    Reply
    • cindy

      June 26, 2012 at 1:29 pm

      Thank you SO MUCH Ana! Made my day 🙂

      Reply
  4. Eileen

    June 26, 2012 at 10:21 am

    I’m pretty jealous that you still have good asparagus to go with the new tomatoes and corn. This looks great!

    Reply
    • cindy

      June 26, 2012 at 1:31 pm

      I’m pretty sure that was the last of it! Thanks Eileen!

      Reply
  5. Heather

    June 26, 2012 at 11:27 am

    corn and tomatoes are seriously one of the best combinations ever – and it’s so incredibly beautiful!

    Reply
    • cindy

      June 26, 2012 at 1:31 pm

      Thanks Heather…and I totes agree!

      Reply
  6. Cathy Parker

    June 26, 2012 at 2:16 pm

    I can’t wait to make this….. It looks wonderful! 🙂

    Reply
    • cindy

      June 27, 2012 at 5:55 am

      Cathy, I hope you love it! Let me know 🙂

      Reply
  7. Raj @ Velvet Aroma

    July 10, 2012 at 5:50 pm

    I’m so making this tonight!! Thanks for the great recipe – I’ve never tried dunking veggies in ice bath.

    Reply
    • cindy

      July 11, 2012 at 4:55 am

      Nice! I hope you love it!

      Reply

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