Fry the crushed garlic with oregano and chilli with oil.

Add cut broccoli and asparagus, also add about 3-5 tablespoon water and salt.

Boil it with closed cover for 5-8 minutes then open the cover and cook until the vegetables become soft.

Remove the vegetables to the plate for serving and mix with corns, and the remaining garluc liquid blend with sour creme and mayonnaise.

Fill the souce to the salad. Serve hot or cold.