Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4 to 6
© Todd Porter & Diane Cu

How to Make It

Step 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.

Step 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.

Step 3    

In a bowl, whisk together the vinaigrette ingredients.

Step 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.

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Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: schmoopea

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!

Review Rating: 4

Date Published: 2016-08-12