Typically, I post a side dish and a dessert for the 4th of July holiday. This year, I couldn’t decide between the three different types of salads we experimented with to narrow it down to just one. So, last week I started with a fruit salad post and continued with a potato salad. The third salad in this series is a veggie salad. (Look for a patriotic dessert next!)
Corn on the cob is ready and in the stores. It serves as the basis for today’s offering. A fresh ginger & miso dressing flavors a mixture of charred fresh sweet corn and broccoli. The dish holds up well in warm weather and pairs perfectly with any protein. It will be one of our go-to side dishes for occasions all Summer long. Or until the fresh corn disappears for the year!
Charred Corn & Broccoli Salad
Charred Corn & Broccoli Salad (Ellie Krieger via washingtonpost.com) Total Time Required: 30 minutes, Prep Time: 20 minutes, Grill Time: 10 minutes, Makes: 6 servings, about 6 cups
Ingredients:
- 4 ears corn, shucked
- 2 tablespoons canola oil, divided
- 1/4 teaspoon fine salt, divided
- 1-1/2 pounds broccoli, trimmed and cut into 1-1/2-inch florets
- 2 tablespoons fresh lemon juice
- 1 tablespoon white miso
- 1/4 cup mayonnaise
- 1 teaspoon honey
- 1/2 teaspoon finely grated fresh ginger
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup thinly sliced scallions, white and green parts
Directions:
Preheat the grill to medium-high. Place the corn on a small rimmed baking sheet. Drizzle 1 tablespoon of the oil over the corn and sprinkle it with 1/8 teaspoon of the salt. Roll it on the sheet to coat it evenly, rubbing the oil into the cobs as needed. Place the corn on the grill, charring it on all 4 sides, about 2 minutes per side.
Grill the corn for 2 minutes a side, for a total of 8 minutes.
Meanwhile, in a large bowl, toss the broccoli with the remaining 1 tablespoon of oil and 1/8 teaspoon of salt. Arrange the broccoli in a single layer in a grill basket on the grill. Cook for a total of 4 minutes, stirring halfway through, until the florets are nicely charred.
Cook the broccoli florets in a grill basket for 4 minutes, stirring partway through.
Transfer the corn back to the baking sheet and the broccoli back to the bowl to cool slightly. While the vegetables are cooling, make the dressing. In a small bowl, whisk together the lemon juice and miso until they are emulsified.
Emulsify miso in the lemon juice.
Add the mayonnaise, honey, ginger and pepper to the bowl and whisk everything together to thoroughly combine.
Add the mayonnaise, honey, ginger and pepper to the miso & lemon juice.
When the vegetables are cool enough to handle, coarsely chop the broccoli into smaller pieces then return it to the bowl. Cut the kernels off the corn then transfer them to the bowl with the broccoli.
Cut the kernels off the cob.
Add the scallions and the dressing to the bowl and toss it all together to combine.
Add the dressing to the veggies.
Serve the veggie salad right away or refrigerate until ready to use. Refrigerate any leftovers in an airtight container for up to 4 days.
Serve at room temperature or cold.
This is a sensational Summer side! ~Linda
Charred Corn & Broccoli Salad (Ellie Krieger via washingtonpost.com) Total Time Required: 30 minutes, Prep Time: 20 minutes, Grill Time: 10 minutes, Makes: 6 servings, about 6 cups
Ingredients:
- 4 ears corn, shucked
- 2 tablespoons canola oil, divided
- 1/4 teaspoon fine salt, divided
- 1-1/2 pounds broccoli, trimmed and cut into 1-1/2-inch florets
- 2 tablespoons fresh lemon juice
- 1 tablespoon white miso
- 1/4 cup mayonnaise
- 1 teaspoon honey
- 1/2 teaspoon finely grated fresh ginger
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup thinly sliced scallions, white and green parts
Directions:
Preheat the grill to medium-high. Place the corn on a small rimmed baking sheet. Drizzle 1 tablespoon of the oil over the corn and sprinkle it with 1/8 teaspoon of the salt. Roll it on the sheet to coat it evenly, rubbing the oil into the cobs as needed. Place the corn on the grill, charring it on all 4 sides, about 2 minutes per side.
Meanwhile, in a large bowl, toss the broccoli with the remaining 1 tablespoon of oil and 1/8 teaspoon of salt. Arrange the broccoli in a single layer in a grill basket on the grill. Cook for a total of 4 minutes, stirring halfway through, until the florets are nicely charred.
Transfer the corn back to the baking sheet and the broccoli back to the bowl to cool slightly.
While the vegetables are cooling, make the dressing. In a small bowl, whisk together the lemon juice and miso until they are emulsified. Add the mayonnaise, honey, ginger and pepper to the bowl and whisk everything together to thoroughly combine.
When the vegetables are cool enough to handle, coarsely chop the broccoli into smaller pieces then return it to the bowl. Cut the kernels off the corn then transfer them to the bowl with the broccoli. Add the scallions and the dressing to the bowl and toss it all together to combine. Serve the veggie salad right away or refrigerate until ready to use. Refrigerate any leftovers in an airtight container for up to 4 days.