Sautéed Broccoli & Corn Salad

Source: Annie Wegner LeFort

Ingredients 

Number of Servings: 4-6

• 1 large head of broccoli, cut into bite-sized pieces 

• 1 Tbsp extra-virgin olive oil 

• 3 cloves garlic, minced 

• 2 ears of corn, shucked (about 2 cups) 

• ½ tsp chili powder 

For vinaigrette: 

• 2 Tbsp extra virgin olive oil 

• 1 Tbsp vinegar 

• ¼ tsp kosher or sea salt 

• Zest of 1 lemon 

• Juice of 1 lemon (about 2 Tbsp) 

• Black pepper, to taste 

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Directions

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

1. Heat a pot of salted water just below a simmer and blanch the broccoli for a few minutes. 

2. Remove to an ice water bath for a few minutes then drain and pat dry. 

3. Heat a large skillet over medium heat. Add 1 Tbsp olive oil then add the garlic. Cook the garlic about 1 minute until soft. 

4. Stir in the broccoli and cook for about 2 minutes, until it is brighter green.  

5. Stir in the corn and chili powder. Cook for 3 minutes or until the vegetables are tender, then remove from the heat and set aside to cool to room temperature. 

6. In a bowl, whisk together the vinaigrette and taste for seasoning. Serve immediately. 

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Nutritional Information

(Per Serving)

*DV = Daily Value 

Calories – 161cal – 5% DV

Sodium – 106mg – 5% DV  

Total Fat – 9g – 12% DV

Saturated Fat – 1g

Trans Fat – 0g

Protein – 5g – 6% DV

Cholesterol – 0mg — 0% DV

Total Carbohydrates – 19g – 7% DV

Fiber - 4.4g - 16% DV

Sugar - 5g