Broccoli and Sweet Corn Salad with Balsamic Vinaigrette

1 head of Broccoli cut into small florets

1 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Parsley Chopped

3 Cloves Garlic

2 ears of Corn, shucked and separated from cob

1/2 teaspoon chili powder

Vinaigrette

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1/4 teaspoon kosher or sea salt

Fresh Cracked Pepper to Taste

Cut the broccoli into bite sized pieces and set aside. Heat a large skillet over medium heat. Add the oil, then add the garlic. Cook the garlic for about 1 minute or until soft.

Stir in the broccoli and cook for about 2 minutes, or until broccoli is bright green. Stir in the corn, parsley and chili powder. Continue cooking for 3 minutes or until the vegetables are tender, and then remove from heat and set aside to cool to room temperature.

In a bowl, whisk together the vinaigrette ingredients.

After the broccoli and corn have cooled, toss with the vinaigrette and taste for seasoning. Season with additional salt and pepper if desired and serve.