Sautéed Broccoli and Corn Salad

Name: Sautéed Broccoli and Corn Salad
Total time: 15 min
Yield: Serves : 4 to 6
Ingredients: 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

Active Time

N/A

Total Time

15 MIN

Yield

Serves : 4 to 6

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

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 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

Sautéed Broccoli and Corn Salad

Ingredients

Salad

Vinaigrette

How to Make It

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