Sauteed Broccoli and Corn Salad Recipe

Name: Sauteed Broccoli and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cut the broccoli into bite sized pieces and set aside.
2
Heat a large skillet over medium heat.
3
Add the oil, then add the garlic.
4
Cook the garlic for about 1 minute or until soft.
5
Stir in the broccoli and cook for about 2 minutes, or until broccoli is bright green.
6
Stir in the corn and chili powder.
7
Continue cooking for 3 minutes or until the vegetables are tender, and then remove from heat and set aside to cool to room temperature.
8
In a bowl, whisk together the vinaigrette ingredients.
9
After the broccoli and corn have cooled, toss with the vinaigrette and taste for seasoning.
10
Season with additional salt and pepper if desired and serve.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Sauteed Broccoli and Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sauteed Broccoli and Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions