Asparagus and Sweet Corn Salad

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


Asparagus and Sweet Corn Salad

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Author: The Cook


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


  • 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.
  • Blanch the asparagus spears <em>(in the same water used for blanching the corn) </em>for 1 minute and transfer to the ice bath.
  • 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.
  • Place both the corn and asparagus into a medium size bowl.
  • In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus.
  • Gently mix together and chill or serve at room temperature.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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