This fresh broccoli and corn salad pairs tender vegetables with a lemony vinaigrette, making it a great 15-minute side dish.
Slideshow: Vegetable Side Dishes
1 1/4 pounds broccoli crowns
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
2 ears of corn, shucked (about 2 cups of kernels)
1/2 teaspoon chili powder
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher or sea salt
Zest of 1 medium lemon
Juice of 1 medium lemon (about 2 tablespoons)
Fresh cracked black pepper, to taste
How to Make It
Cut the broccoli into bite sized pieces and set aside. Heat a large skillet over medium heat. Add the oil, then add the garlic. Cook the garlic for about 1 minute or until soft.
Stir in the broccoli and cook for about 2 minutes, or until broccoli is bright green. Stir in the corn and chili powder. Continue cooking for 3 minutes or until the vegetables are tender, and then remove from heat and set aside to cool to room temperature.
In a bowl, whisk together the vinaigrette ingredients.
After the broccoli and corn have cooled, toss with the vinaigrette and taste for seasoning. Season with additional salt and pepper if desired and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.