In a large saucepan filled with heavily salted boiling water, cook corn kernels for 4 minutes.
Add asparagus pieces to corn and continue cooking for 3 minutes.
Drain into colander and immediately plunge into a large bowl of ice water. Once cooled, strain, shake off excess water and place in large bowl.
Toss in tomatoes and basil.
In a measuring cup or small bowl, whisk together red onion, lemon juice, olive oil and a pinch of salt.
Pour dressing over veggies and season with salt and pepper.
Serve at room temperature or refrigerate until ready to use.
