Sautéed Broccoli and Corn Salad

by Cindi Sutter, Founder & Editor Spirited Table® - Recipe By TODD PORTER AND DIANE CU August 2014 - Food & Wine

Yield Serves: 4 to 6 + Total Time 15 MIN

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.