Indulge in the wholesome goodness of this Creamy Broccoli and Corn Delight—a simple, nutritious, and delicious salad that brings together fresh broccoli, sweet corn, and a creamy dressing. This salad is versatile and pairs well with just about any main course. Whether you’re preparing a quick lunch, a side dish for dinner, or something to wow at a potluck, this recipe is guaranteed to satisfy.
Ingredients (US Metrics):
- 4 cups broccoli florets (about 2 medium heads)
- 1 cup canned sweet corn, drained
- ½ medium red onion, finely chopped
- ½ cup heavy cream
- Salt and pepper, to taste
Instructions:
- Prepare the Broccoli: Wash and dry the broccoli florets. If you’d like a softer texture, blanch the broccoli by boiling it in salted water for 2-3 minutes. Immediately transfer it to ice water to maintain the bright green color and crispness. Drain and pat dry.
- Assemble the Salad: In a large mixing bowl, combine the broccoli florets, sweet corn, and finely chopped red onion.
- Make the Dressing: In a small bowl, whisk together the heavy cream with a pinch of salt and pepper. For a touch of tanginess, you can add a teaspoon of lemon juice or Dijon mustard.
- Mix and Coat: Pour the dressing over the broccoli, corn, and red onion. Toss everything gently until all the ingredients are evenly coated.
- Chill and Serve: For the best flavor, chill the salad in the refrigerator for 15-20 minutes before serving. This allows the flavors to meld together beautifully.
Conclusion:
This Creamy Broccoli and Corn Delight is a refreshing, nutrient-packed side dish that’s incredibly quick to prepare. The crunch of fresh broccoli, the sweetness of corn, and the creaminess of the dressing come together to create a perfect balance of flavors and textures. Try this recipe for your next meal and enjoy a dish that’s both satisfying and healthy!
Creamy Broccoli and Corn Delight
A simple, creamy salad with fresh broccoli, sweetcorn, and red onion tossed in a smooth dressing, perfect for any occasion.
- 4 cups broccoli florets (about 2 medium heads)
- 1 cup canned sweet corn (drained)
- ½ medium red onion (finely chopped)
- ½ cup heavy cream
- Salt and pepper (to taste)
- Prepare the Broccoli: Wash and dry the broccoli florets. If you’d like a softer texture, blanch the broccoli by boiling it in salted water for 2-3 minutes. Immediately transfer it to ice water to maintain the bright green color and crispness. Drain and pat dry.
- Assemble the Salad: In a large mixing bowl, combine the broccoli florets, sweet corn, and finely chopped red onion.
- Make the Dressing: In a small bowl, whisk together the heavy cream with a pinch of salt and pepper. For a touch of tanginess, you can add a teaspoon of lemon juice or Dijon mustard.
- Mix and Coat: Pour the dressing over the broccoli, corn, and red onion. Toss everything gently until all the ingredients are evenly coated.
- Chill and Serve: For the best flavor, chill the salad in the refrigerator for 15-20 minutes before serving. This allows the flavors to meld together beautifully.