Baby Corn Salad with Crispy Parsnip & Horseradish Dressing

Do you love fresh baby corn but only really have it in stir fries? Time to expand the repertoire of baby corn recipes by making this salad.

It’s a very simple recipe: steamed corn, spinach leaves, tomatoes and capsicum.

From a flavour perspective, it is very basic and the kind of salad you throw together when you have leftovers.

But as always, we like to add a little something extra to give an otherwise easy salad a lift. Top it with some buttered crispy parsnip ribbons, and you’ll find it goes well with the other ingredients.

What you’ll really love is the dressing.

This Tabasco horseradish vinaigrette is a smack in the face kind of punchy recipe needed to enhance the salad. It is spicy, with slight nasal clearing tinges as well as being tart.

Recipe Overview

Flavour/Texture: This salad has a lot of crunch from the baby corn, raw capsicum, cherry tomatoes and of course, the crisp parsnip ribbons.

The baby spinach leaves provide the much-needed greens, while the Tabasco horseradish vinaigrette is a flavoursome dressing that is spicy with a bit of bite.

Ease: Relatively easy salad to make with the most complicated component, making the crisp parsnip ribbons. But follow the instructions properly, and you’ll be fine.

Assembly is easy, too, as it’s pretty much just combining all the ingredients and then topping it with the crispy parsnip.

Time: It takes just a little over half an hour as the parsnip ribbons take time to crisp up. Otherwise, the rest of the recipe is quick to whip up, which you can do while the parsnips are baking away.

Ingredients You’ll Need to Make This Steamed Corn Salad

Parsnip: Parsnips are always associated with roasts and something we have for winter.

It’s not a vegetable we use very often for salads or sides but they are awesome in the air fryer too! Try this Air Fryer Parsnip Fries.

They are so sweet when cooked and have a great nutty and earthy flavour. Just a normal medium sized one will do for this recipe.

Butter: Melt enough butter to yield 1 tbsp. Used to coat the parsnip ribbons so that they crisp up nicely. Add some salt and hope they don’t get eaten before you serve them up with the salad!

Baby corn: Buy fresh baby corn for this salad. Steam it for about 5 minutes, so they retain that crunch yet is cooked. You can find them in the larger supermarkets. If not, try your farmer’s market or local grocer.

Baby spinach leaves: This will give the salad the greens it needs. 40g or a large handful will suffice. After washing them, ensure that they are very dry before adding them to the salad so that it doesn’t all go soggy.

Oregano: Fresh oregano is best.

Capsicum/Bell Pepper: This will give added crunch, while the orange or yellow gives it some colour. Fresh and raw, it adds to the simplicity of the recipe.

Tabasco sauce: The ever so popular spicy sauce is great for making salad dressings. Just 1 tsp or 5 good shakes will be enough unless you’re a Tabasco fiend and need more!

Horseradish cream: Easily found in the sauce section of your supermarket. It has bite yet creamy, so it allows the salad dressing to thicken up.

Worcestershire sauce: Tangier and sweeter than soy sauce. This gives the dressing some umami flavours.

Variations and Substitutions

Baby spinach substitute: You can use any mixed leaves for this recipe. Ensure it’s a good mix and not rocket/arugula heavy as it would be too peppery for this salad.

Any capsicum: Any coloured capsicum or bell pepper will be fine to use. The orange or yellow just gives the salad recipe a pop of colour. You can use baby capsicum, too that usually comes in a medley of colours.

Any tomato: You can use any tomato for this recipe. However, cherry tomatoes would be better so it won’t be so watery.

Parsnip alternative: You can substitute parsnip with carrots or sweet potatoes. They will crisp up beautifully in the oven too.

Oregano substitute: Marjoram, tarragon and parsley can be used instead of oregano. Perfect if you have some leftovers you want to try and use.

Horseradish cream replacement: Dijon mustard or even some wasabi can replace horseradish cream in the salad dressing.

Vegan version: Use vegan butter to make this vegan corn salad.

How to Make Tabasco Horseradish Vinaigrette

In a small mixing bowl, add the olive oil, apple cider vinegar, Worcestershire sauce, horseradish cream and Tabasco sauce.

Mix until well combined.

If you love spicy salad dressings you can’t go past our Sambal Chilli Lime Dressing or Chilli Tamarind Dressing.

How to Assemble the Salad

In a large mixing bowl, add baby corn spears, baby spinach leaves, oregano leaves, cherry tomatoes, and orange or yellow capsicum.

Add salt and pepper to taste.

Add the Tabasco horseradish vinaigrette and mix until well combined.

Place salad on a nice platter.

Gently add the crispy parsnip ribbons on the top. Serve.

How to Make This Salad Perfectly [Expert Tips]

Apply pressure when peeling: To avoid the parsnip ribbons from breaking, apply a bit of pressure when peeling. Raw parsnips are on the tougher side.

Bake parsnips evenly: Turn halfway for consistent crisping; they should be golden and crunchy, not burnt.

Use real butter: It enhances the nutty flavour of the parsnip crisps.

Don’t over-steam the corn: Aim for tender-crisp texture; 5 minutes is enough.

Dry ingredients thoroughly: Ensure that all washed ingredients are pat nice and dry before adding to the mixing bowl. Wet ingredients make for a soggy salad!

Balance acidity: Taste the dressing — add a touch more vinegar or olive oil to adjust sharpness.

Making salad in advance: You can prepare all the ingredients in advance however to ensure the parsnip ribbons remain crispy, add to the salad only when serving for optimal crunch!

Frequently Asked Questions