Corn Asparagus Salad

This is a Paula Deen recipe my Sister-in-law Andrea sent me. Looked awesome--I halved it a there was just the two of us--and the other alteration is we grilled both the asparagus and corn. Now after being at her home last weekend have had it both ways. Liked it both ways --do what suits your mood!

6 ears yellow corn, shucked (3 corn grilled wrapped in foil)

2 bunches asparagus, trimmed (1 bunch grilled, wrapped in foil)
1 small red onion, diced small (1/2 onion)
1/4 cup fresh basil leaves, chiffonade (1/8 cup)
Dressing:
1/2 cup sugar (1/4 cup)
1 cup rice wine vinegar (1/2 cup)
1 teaspoon salt (1/2 tsp)
1 teaspoon freshly ground black pepper (1/2 tsp)


Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath.

 In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath.

For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl.

In another medium size bowl, mix together sugar, vinegar, salt, and pepper.

 Drizzle over corn and asparagus. Mix together well and chill or serve at room temperature.