2 tbs olive oil 1 garlic clove 1 tbs drained capers Freshly ground pepper 500g pkt snow white super sweet corn Olive oil spray 500g chicken tenderloins, trimmed 1 bunch asparagus, halved lengthways 80g pkt baby rocket

Preparation
1. Combine the oil, garlic and capers. Season with pepper. Set aside.
2. Cook the corn in a saucepan of boiling water until tender. Remove and cool slightly. Cut down the length of the corn, close to the core, to remove the kernels.
3. Preheat a chargrill pan over a medium heat. Lightly spray with oil. Add the chicken and cook for 3 minutes each side or until cooked through.
4. Add the asparagus to the chargrill pan and cook for 1-2 minutes or until just tender.
5. Toss the corn, chicken, asparagus and rocket together in a large bowl. Divide among serving plates and drizzle with the caper dressing to serve.