Broccoli and Sweetcorn Salad
This broccoli and sweetcorn salad is the perfect side for your next barbecue: crisp, fresh and thrown together in just a few minutes. The creamy dressing of sour cream and lemon juice adds just the right amount of tang without overpowering everything. Leave the broccoli raw for maximum crunch, or blanch it briefly if you prefer something a little softer. One hour in the fridge and it's ready to serve.
Ingredients
- 500 g broccoli, raw or briefly blanched, cut into florets
- 1 tin sweetcorn, drained
- 1 small red onion, finely diced
- 200 g sour cream
- 2 tbsp lemon juice, freshly squeezed
- salt and pepper, to taste
- 1 tbsp fresh parsley, finely chopped
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 165 kcal | 660 kcal |
| Carbohydrates | 16 g | 64 g |
| Protein | 6 g | 24 g |
| Fat | 8 g | 32 g |
| Fibre | 4 g | 16 g |
| of which sugar | 6 g | 24 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Cut the broccoli into small florets. You can use it raw, or blanch it briefly in boiling salted water and then plunge it into iced water for a gentler bite.
- Combine the broccoli florets with the drained sweetcorn and the finely diced red onion in a large bowl.
- For the dressing, stir the sour cream together with the fresh lemon juice and season generously with salt and pepper.
- Finely chop the fresh parsley and stir it into the dressing.
- Pour the dressing evenly over the broccoli and sweetcorn salad and toss everything together well.
- Cover and chill in the fridge for at least 1 hour, then taste and adjust the seasoning before serving.
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Nutrition facts per serving (estimate)
| Calories | 165 kcal |
|---|---|
| Carbohydrates | 16 g |
| Protein | 6 g |
| Fat | 8 g |
| Fibre | 4 g |
| of which sugar | 6 g |
Frequently asked questions
Can I leave the broccoli raw in this salad?
Yes, you can use the broccoli raw. For a softer texture and gentler bite, a quick blanch works well too.
How long does broccoli and sweetcorn salad keep in the fridge?
Covered in the fridge, the salad keeps for about 1 to 2 days. Give it a quick taste and adjust the seasoning before serving.
Is this salad gluten-free?
Yes, all the ingredients used are naturally gluten-free.
Can I substitute the sour cream?
You can swap the sour cream for Greek yogurt, which makes the dressing a little lighter.
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