Sautéed Broccoli and Corn Salad

This fresh broccoli and corn salad pairs tender vegetables with a lemony vinaigrette, making it a great 15-minute side dish.

  • Total Time:
  • Servings: 4 to 6

Ingredients

salad
  • 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
vinaigrette
  • 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 this recipe

  1. 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.
  2. 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.
  3. In a bowl, whisk together the vinaigrette ingredients.
  4. 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.
Contributed By Photo © Todd Porter & Diane Cu Published August 2014

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