Easy and Delicious Creamy Broccoli Cauliflower Corn Salad
A fresh, crunchy, and creamy broccoli cauliflower corn salad made with crisp vegetables, sweet corn, cheddar cheese, and a tangy homemade dressing. It’s an easy make-ahead side dish perfect for BBQs, potlucks, picnics, and family dinners.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sweet corn
- ¼ cup red onion finely chopped
- ½ cup cheddar cheese shredded
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Wash the broccoli and cauliflower thoroughly and pat them dry. Cut both into small, bite-sized florets.
- Drain the sweet corn well. Finely chop the red onion and shred the cheddar cheese if needed.
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
- Add the broccoli, cauliflower, corn, red onion, and cheddar cheese to a large mixing bowl.
- Pour the creamy dressing over the vegetables and gently toss until everything is evenly coated.
- Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to blend together.
- Give the salad a gentle stir before serving and adjust the seasoning with additional salt or pepper if desired.
Notes
For the best texture, use fresh broccoli and cauliflower and dry them thoroughly before mixing. Drain the corn well to prevent the dressing from becoming watery. For the best flavor, chill the salad for at least 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freezing is not recommended because the vegetables and creamy dressing can lose their texture after thawing.
Nutrition Facts
- Calories: 245 kcal
- Total Fat: 19 g
- Saturated Fat: 5 g
- Cholesterol: 18 mg
- Sodium: 430 mg
- Total Carbohydrates: 14 g
- Dietary Fiber: 3 g
- Total Sugars: 6 g
- Protein: 7 g