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

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  • 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 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

469975 recipes/sauteed-broccoli-and-corn-salad 2013-12-06T23:47:07+00:00 Todd Porter and Diane Cu summer|salads|side-dishes|4|6|fast|gluten-free|healthy|vegetarian|web-exclusive|weeknight-dinner august-2014 recipes,sauteed-broccoli-and-corn-salad 469975

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