Food & Cooking Recipes Salad Recipes Macaroni and Corn Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 21, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 This Macaroni and Corn Salad uses puréed fresh corn to make a lighter dressing than mayonnaise for this updated take on a classic. Ingredients ½ pound elbow macaroni 1 pound asparagus 4 ears fresh corn, kernels cut off cobs 1 tablespoon fresh lemon juice 2 tablespoons red-wine vinegar 1 tablespoon Dijon mustard 1 teaspoon sugar Salt and freshly ground pepper ½ cup vegetable oil 2 scallions, cut into 1-inch pieces ½ cup fresh chervil leaves ¼ cup capers, drained and rinsed Directions Cook macaroni in salted water until al dente. Drain, rinse, and oil lightly, and set aside. Cut tips off asparagus at an angle. Cut remaining tender part of asparagus into same-size pieces; blanch and drain. Plunge into ice water. Drain again and set aside. Cook corn in salted water until tender, about 5 minutes. Rinse to cool. In a blender, combine 1 cup of the corn along with lemon juice, vinegar, mustard, sugar, and salt and pepper to taste; blend until smooth. Slowly blend in oil. Add scallions and 1/4 cup of the chervil leaves. Adjust seasonings. Toss together macaroni, asparagus, remaining corn and chervil, capers, and the dressing. Rate it Print