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.
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Review Body: I made this last night with some changes and both my husband and I really enjoyed the dish, particularly because it was so different from our usual repertoire. I actually grilled 3 ears of corn as that is what I had and our preferred method for corn, and used an ancho rub instead of chili powder since I didn't have any. I also needed to add 3 generous pinches of salt and some pepper at the end to balance the balsamic vinegar. I would certainly make this again but would roast the broccoli until lightly browned in the oven, then add to grilled corn kernels and mix with seasoning. I don't think I would buy chili powder for this recipe but if I had it I would try it. I wouldn't change the dressing at all but would be mindful of salt and pepper throughout.
Overall, a winning recipe that will be made again!