Ah, the humble broccoli. Often overlooked, yet a superstar in its own right! This delightful broccoli corn salad—crunchy, vibrant, and bursting with flavor—reminds me of summer picnics and that one time I tried to grow corn in my backyard (spoiler:
squirrels loved it more than I did). Quick to whip up, it’s a refreshing escape from the mundane, like a cool breeze on a sweltering day.
Steps
- Begin by preheating a gas or charcoal grill to medium-high heat.
- Coat the corn and broccoli with olive oil on a sheet pan for easy transport to the grill.
- Grill the corn, turning it every so often, until the kernels have a light char, approximately 5-7 minutes.
- Grill the broccoli for about 2 minutes on each side, ensuring it gets slightly charred on the edges.
- Once the corn and broccoli are cool enough to handle, use a sharp knife to slice the kernels off the cob and cut larger broccoli florets into smaller pieces if needed.
- Prepare the vinaigrette by whisking minced garlic, whole grain mustard, salt, pepper, white balsamic vinegar, and olive oil in a small bowl.
- In a large bowl, combine the corn, broccoli, scallions, pecorino cheese, and chopped parsley. Pour the vinaigrette over the salad and toss everything together to coat.
Ingredients
- 4 ears of corn
- 3/4 pound of medium to large broccoli florets
- 1 tablespoon of extra virgin olive oil (for grilling vegetables)
- 2 scallions, thinly sliced
- 1/4 cup of shaved pecorino cheese
- 1 tablespoon of chopped fresh parsley
- 1 clove of garlic, minced
- 1 teaspoon of whole grain mustard
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of white balsamic vinegar
- 1/4 cup of extra virgin olive oil
FAQ
- Can I use regular balsamic vinegar instead of white balsamic vinegar?
- Yes, you can substitute regular balsamic vinegar for white balsamic vinegar in this recipe if that’s what you have on hand.
- How should I prepare the corn and broccoli for grilling?
- Toss the corn and broccoli with olive oil, and then grill the corn until it’s lightly charred for about 5-7 minutes. The broccoli should be grilled for about 2 minutes per side until it gets slightly charred at the edges.
- What’s the best way to store leftovers of this salad?
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Allow it to sit at room temperature for 15 minutes before serving to enhance the flavors.
- How can I make this salad vegan?
- To make the salad vegan, omit the pecorino cheese or replace it with a plant-based, dairy-free parmesan alternative.
- What can I do if my broccoli florets are too small for grilling?
- If the broccoli florets are too small and might fall through the grill grates, consider using a grill basket to keep them contained while grilling.
Tips
- To prevent smaller broccoli florets from falling through the grill grates, consider using a grill basket for added convenience and efficiency.
- If you don’t have white balsamic vinegar on hand, you can substitute with regular balsamic vinegar for a slightly different flavor profile.
- For a vegan-friendly version of the salad, simply omit the cheese or replace it with a dairy-free parmesan alternative.
- Store leftovers in an airtight container in the refrigerator for up to three days, and allow the salad to sit at room temperature for at least 15 minutes before serving to enhance its flavors.
Equipment
- Grill Basket – Useful for grilling smaller broccoli florets so they don’t fall through the grill grates.
- Charcoal Grill or Gas Grill – If you don’t already have a grill, you might need to buy one to grill the corn and broccoli.
- Sharp Knife – For cutting the corn off the cob and chopping other ingredients. (While many people have knives at home, a high-quality, sharp knife might be something to consider if you’re looking for precision and ease.)
