Grilled Corn Broccoli Salad

5 from 4 votes

Grilled Corn Broccoli Salad

With white balsamic vinaigrette, pecorino cheese, parsley and scallions, this grilled corn broccoli salad is an easy vegetarian summer side dish.

Prep Time10

Cook Time10

Total Time20

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For vegetables

4 ears corn
3/4 pound medium to large broccoli florets
1 tablespoon olive oil

For vinaigrette

1 garlic clove, minced
1 teaspoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons white balsamic vinegar
1/4 cup olive oil

For salad

2 scallions, thinly sliced
1/4 cup shaved pecorino cheese
1 tablespoon chopped parsley

Instructions

Preheat a gas or charcoal grill on medium high heat.
Toss the corn and broccoli with 1 tablespoon olive oil.
Grill the corn until it is lightly charred on all sides, about 5-7 minutes.
Grill the broccoli about 2 minutes per side letting it get slightly charred on the edges.
When the corn and broccoli are cool enough to handle, slice the kernels off the cobs. Also, cut the larger broccoli florets into smaller ones as desired.
To make the vinaigrette, whisk the garlic, mustard, salt, pepper, vinegar and oil in a small bowl.
In a large bowl, combine the corn, broccoli, scallions, pecorino and parsley.
Drizzle the dressing into the salad, tossing to combine.

Notes

You can use a grill basket for the broccoli if you want. This is helpful if you have smaller broccoli florets, because then they won’t fall through the grill grates.

You can use regular balsamic vinegar instead of white balsamic vinegar.

You can keep leftovers in an airtight container in the fridge up to 3 days. Before serving the salad, let it sit out at room temperature for at least 15 minutes, so it isn’t as cold.

To make the salad vegan, leave out the cheese or use a plant-based, dairy free parmesan.

Nutrition