Corn and Asparagus Salad
Adapted from Paula Deen
Serves 8 (Paula says 4 but I think at least 8)
6 ears yellow corn, shucked
2 bunches asparagus, trimmed
1 small red onion, diced small
1/4 cup fresh basil leaves, chiffonade
Dressing:
1/2 cup sugar
1 cup rice wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper