Recipes Sautéed Broccoli and Corn Salad 4.5 (2) Add your rating & review 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 By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on April 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 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 Directions 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. Rate it Print