Asparagus and Sweet Corn Salad

Try this quick and easy vibrantly coloured salad with grilled chicken at your next barbecue or family get-together.

Asparagus and Sweet Corn Salad
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
For the salad
  • 6 ears Honey and Pearl sweetcorn, shucked
  • 2 bunches fresh green asparagus, trimmed
  • 1 small red onion, finely diced
  • ¼ cup fresh basil leaves, torn or cut chiffonade
For the dressing
  • ½ cup sugar
  • 1 cup rice wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  1. Fill a large stockpot with water, add a pinch or two of salt and bring it to a boil. Place shucked corn cobs into the boiling water and blanch for 3 minutes. Transfer the corn into an ice bath.
  2. Blanch the asparagus spears (in the same water used for blanching the corn) for 1 minute and transfer to the ice bath.
  3. Once the corn has cooled, slice the kernels off the cob with a sharp knife, and then cut the asparagus into 2 - 3 cm diagonal lengths.
  4. Place both the corn and asparagus into a medium size bowl.
  5. In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus.
  6. Gently mix together and chill or serve at room temperature.

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