When I heat up the grill, I like to make the most of every square inch of those grates.
That means I always end up with leftovers.I have a gas grill, so preheating and setup is super easy.
And I make sure to take advantage of that!
During the warm months, one of my favorite places is at the grill on our back deck.
I store extra grilled vegetables in containers in the fridge and add them to salads and grains throughout the week.
This weekend was all about using up my veggie surplus on the grill, but I didn’t want to save everything for later.
That’s how this grilled corn broccoli salad came together.
Of course they needed vinaigrette, so I reached for my bottle of white balsamic vinegar.
For something oniony, I sliced a couple scallions and stirred in chopped parsley and pecorino cheese.
It was spontaneous and simple—pretty much how all summer dishes should be.
How To Make A Grilled Corn Broccoli Salad
The vinaigrette was easy to whisk together. It’s just a mix of white balsamic vinegar, olive oil, salt and pepper.
I trimmed the stem of a head of broccoli leaving it about 2 inches long. Then I cut it into 1/4-inch thick slices.
Keeping some of the stem reduces the amount of smaller florets that can fall in between the grates.
Anytime I cook broccoli on the grill not every floret makes it, but it’s no big deal.
I tossed the broccoli and corn with olive oil and grilled them until they had some char at the edges.
Once they cooled off, I sliced the kernels from the cobs and trimmed the larger stems from the broccoli while breaking it into small florets.
In a large bowl, I combined the corn and broccoli and folded in scallions, parsley and shaved Pecorino cheese.
To finish my grilled corn broccoli salad, I drizzled in the white balsamic vinaigrette.Print
Grilled Corn Broccoli Salad
- Prep Time: 10 minutes
- Cook Time: 7-9 minutes
- Total Time: 17-19 minutes
- Yield: Serves 4
2 tablespoons white balsamic vinegar
1/4 cup olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 head broccoli
4 ears corn, shucked
1 tablespoon olive oil
2 scallions, thinly sliced
1 tablespoon chopped parsley
1 ounce shaved Pecorino cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Preheat a gas or charcoal grill on high heat.
For the vinaigrette, whisk together the white balsamic vinegar, olive oil, salt and pepper in a small bowl and set aside.
Trim the stem of the broccoli head, so it is 2-inches long. Cut into 1/4-inch thick slices.
Toss the broccoli and corn with 1 tablespoon olive oil. Grill the corn until it is lightly charred, 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. Trim the larger stems from the broccoli and cut into small florets.
Combine the corn and broccoli in a large bowl. Fold in the scallions, parsley, Pecorino, salt and pepper. Drizzle the vinaigrette over the salad before serving.