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Broccoli and Grilled Corn Salad

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 6
Grilling adds a touch of caramel complexity to corn's natural sweetness, making it into something really extraordinary. This salad's sweet-and-sour celery seed dressing recalls that of some traditional coleslaws or corn relishes, while broccoli adds color and additional crunch.
8 cups (about 1 pound) small broccoli florets
6 ears sweet tender corn, shucked
1/2 cup corn oil
1/4 cup red wine vinegar
1 1/2 tablespoons sugar
3/4 teaspoon celery seed
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped yellow onion
Bring a large pot of water to a boil. Salt it lightly, add the broccoli and cook uncovered, stirring once or twice, until just crisp-tender, about 5 minutes. Drain, transfer to a bowl of iced water and, when cool, drain again and pat dry.

Light a charcoal fire and let it burn down to medium-hot or preheat a gas grill to medium-high. Position the rack about 6 inches above the heat source. Meanwhile, brush the ears of corn on all sides with 3 tablespoons of the oil. When the grill is ready, lay the corn on the rack. Cover and grill, turning occasionally, until the corn is lightly and evenly browned, about 12 minutes. Transfer to a cutting board and cool.

With a long, sharp knife, cut the kernels off the ears and transfer them to a bowl. Add the remaining 5 tablespoons oil, vinegar, sugar, celery seed, mustard, salt and pepper. Stir in the corn and the onion. The salad can be prepared to this point several hours in advance. Cover and refrigerate, returning it almost to room temperature before proceeding.

TO SERVE: Stir in the broccoli. Adjust the seasoning. Serve within 30 minutes or so of completion.

Recipe created exclusively for by Michael McLaughlin.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Labor Day Cookout
 Fresh Off the Cob: Corn Salads
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 280
Sodium: 36mg
Fiber: 5g
Carbohydrates, Total: 26g
Protein: 5g
% Cal. from Fat: 64%
Fat. Total: 20g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Rhonda Reviewed: 08/31/2011
Broccoli and Grilled Corn Salad
This recipe is delicious! One day we didnt grill due to bad weather and I tried it with frozen corn, boiled like thebroccoli. Again it was amazing,so dont let the weather stop you on the grilling part
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