Creamy Broccoli Cauliflower Corn

This creamy broccoli cauliflower corn salad combines crisp vegetables with a rich, creamy dressing for a perfect side dish that everyone will devour. The colorful mix of broccoli, cauliflower, corn, carrots, and red onion creates a vibrant addition to any meal, whether it's a casual family dinner or a summer potluck.

I first made this salad for a neighborhood block party where I needed something that could sit out for a while without wilting. It was such a hit that three neighbors asked for the recipe before the evening was over, and now it's my signature potluck contribution.

Ingredients

• Broccoli florets: these provide excellent crunch and nutrition. Look for bright green heads with tight florets for the freshest flavor
• Cauliflower florets: adds a mild flavor that complements the broccoli perfectly. Choose firm, white heads without brown spots
• Carrots: bring natural sweetness and vibrant color. Use fresh carrots rather than pre-shredded for better texture and flavor
• Sweet corn: provides pops of sweetness throughout the salad. Canned corn works perfectly, but fresh corn kernels cut from the cob are amazing in summer
• Red onion: delivers a sharp flavor contrast that balances the creamy dressing. Soak in cold water for 10 minutes if you prefer a milder onion flavor
• Sharp cheddar cheese: adds richness and satisfying protein. Grate it yourself from a block for the best melting and flavor
• Mayonnaise: forms the creamy base of either dressing option. Use real mayonnaise rather than sandwich spread for the best texture
• Sour cream: lightens the dressing and adds tanginess. Full-fat works best, but light versions can be substituted
• Ranch seasoning or homemade dressing ingredients: giving you flexibility based on what you have on hand and your flavor preferences

Step-by-Step Instructions

Prepare the vegetables:

Chop broccoli and cauliflower into bite-sized pieces, ensuring they're small enough to get several components in each bite but not so small they lose their texture. For the best texture, aim for pieces about the size of a nickel. The key is consistency in size so everything eats well together.

Slice the carrots:

Cut carrots into thin slices rather than shreds to provide a different texture element in the salad. Using a mandoline slicer creates perfectly uniform pieces if you have one available, but a sharp knife works well too. Aim for slices thin enough to soften slightly in the dressing.

Combine the vegetables:

In a large bowl, mix together the broccoli, cauliflower, carrots, drained corn, and diced red onion. Toss gently to distribute everything evenly. This creates the colorful base of your salad with a variety of textures and flavors.

Choose and prepare your dressing:

Decide between the ranch-style dressing or the homemade honey version. For ranch style, thoroughly mix mayo, sour cream, and dry ranch seasoning until completely smooth. For the homemade version, whisk together mayo, sour cream, lemon juice, honey, and salt until well combined. Both dressings should have a pourable but thick consistency.

Combine salad and dressing:

Pour about two-thirds of your chosen dressing over the vegetables and toss thoroughly to coat. Add remaining dressing as needed until vegetables are well coated but not swimming in dressing. The vegetables will release some moisture as they sit, thinning the dressing slightly.

Add cheese and final toss:

Fold in the shredded cheddar cheese last, gently incorporating it throughout the salad. This prevents the cheese from clumping together and ensures it's distributed evenly throughout the salad for consistent flavor in every bite.

Save This

The first time I served this salad to my family, my vegetable-adverse teenager had three helpings and asked if we could have it again the next night. Something about the creamy dressing and the variety of textures makes even confirmed vegetable skeptics come back for more. Now it's our go-to for converting friends who think they don't like broccoli or cauliflower.

Vegetable Preparation Tips

While this salad works beautifully with raw vegetables, you can briefly blanch the broccoli and cauliflower if you prefer them slightly softer. Just drop them in boiling water for 1 minute, then immediately into ice water to stop the cooking process. Pat thoroughly dry before adding to the salad. The quick blanching preserves the bright colors while taking away any raw taste that some people find too strong.

Make It a Meal

Transform this side dish into a complete meal by adding protein. Diced grilled chicken, crispy bacon bits, or chickpeas make excellent additions that complement the existing flavors. For a seafood version, add cooked small shrimp or flaked salmon. The creamy dressing works wonderfully with all these protein options, making this versatile salad a great way to use up leftover proteins.

Storage Guidelines

This salad holds up remarkably well in the refrigerator for up to 3 days in an airtight container. The vegetables maintain their crunch even after being dressed. If making ahead for a party, consider keeping a small amount of extra dressing separate to refresh the salad just before serving. The flavors actually develop and improve after a few hours in the refrigerator, making this an ideal prep-ahead option.

Seasonal Variations

Adapt this salad throughout the year by incorporating seasonal produce. In summer, use fresh corn cut from the cob and add cherry tomatoes. In fall, include diced apples and substitute part of the broccoli with Brussels sprouts. Winter versions can incorporate roasted butternut squash cubes for sweetness and added color. The base dressing works well with all these variations, allowing you to enjoy this salad concept year-round with whatever vegetables are at their peak.

Common Queries

→ Can I make this salad ahead of time?

Yes! You can prepare the vegetables and dressing up to 24 hours in advance and store them separately in the refrigerator. Combine them just before serving for the best texture and freshness. If already mixed, the salad will keep well for 2-3 days refrigerated in an airtight container.

→ Can I use frozen vegetables instead of fresh?

While fresh vegetables provide the best texture, you can use frozen broccoli and cauliflower in a pinch. Thaw completely, pat dry to remove excess moisture, and chop into small pieces. The salad may be slightly less crisp but will still taste delicious.

→ How can I make this salad dairy-free?

To make this dairy-free, replace the sour cream with dairy-free yogurt or additional mayo, omit the cheddar cheese or use a plant-based cheese alternative, and ensure your ranch seasoning (if using) is dairy-free. The honey-lemon dressing option works particularly well for dairy-free adaptations.

→ What can I add to make this salad more filling?

To transform this into a heartier main dish, consider adding protein like diced cooked chicken, bacon bits, chickpeas, or hard-boiled eggs. You could also incorporate cooked pasta, quinoa, or farro to make it more substantial.

→ Do I need to cook the vegetables first?

No cooking is required for this salad. The raw vegetables provide a delightful crunch. However, if you prefer slightly softer broccoli and cauliflower, you can blanch them briefly (1-2 minutes) in boiling water, then immediately transfer to an ice bath to stop the cooking process before adding to the salad.

→ Can I substitute the mayo in the dressing?

Yes, you can substitute the mayonnaise with Greek yogurt for a lighter option, though the dressing will be tangier. Avocado or olive oil-based mayonnaise also works well for different flavor profiles or dietary preferences.