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Caribbean Corn and Broccoli Salad Close up of broccoli

Courtesy of Foodland Ontario

(Serves 4- 6, takes 30 minutes)

Ginger gives this salad a great island flavour. An excellent way to use leftover cooked corn on the cob.

Ingredients:

  • 1 cob Ontario Sweet Corn, cooked and cooled
  • 1 head Ontario Broccoli, cut into florets
  • 1/2 cup (125 mL) Ontario Red Onion, diced
  • 1/2 Ontario Sweet Red Pepper, diced

Dressing:

  • 1 cup regular or light mayonnaise
  • 2 tbsp grainy mustard
  • 2 tbsp lime juice
  • 1 tbsp minced fresh gingerroot
  • 2 tsp honey
  • 1/2 tsp each of salt and pepper

Preparation:

  • With sharp knife, cut corn kernels from cob and place in large bowl. Add broccoli, onion and red pepper.
  • Dressing: In small bowl, combine mayonnaise, mustard, lime juice, ginger, honey, salt and pepper; toss with salad. Chill thoroughly before serving.
  • Cooking Corn: Wrap corn cob in waxed paper or plastic wrap; microwave on High for about 2 minutes.
  • NOTE: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.