Creamy Broccoli Cauliflower Corn Salad: Irresistible 5-Star Crunch

You know those days when you crave something fresh but still satisfying? That’s exactly how this creamy broccoli cauliflower corn salad came to be in my kitchen. I was tired of the same old green salads and wanted something with a little more crunch and a lot more flavor. This salad is my go-to when I need a quick, no-fuss dish that still feels indulgent—thanks to that dreamy, creamy dressing made with Greek yogurt and a touch of mayo.

What I love most is how versatile it is. Serve it as a side at a summer BBQ, pack it for lunch, or even enjoy it straight from the bowl while standing at the fridge (no shame!). The combo of crisp broccoli, tender cauliflower, and sweet corn is downright addictive, and the creamy dressing ties it all together perfectly. Plus, it’s loaded with veggies, so you can feel good about every bite. Trust me, once you try it, you’ll be making this salad on repeat!

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Ingredients for Creamy Broccoli Cauliflower Corn Salad

I’ve made this salad so many times I could probably eyeball the ingredients now—but for your first try, let’s stick to exact measurements. Here’s everything you’ll need to make the creamiest, crunchiest veggie salad ever:

• 2 cups broccoli florets, chopped – Not too big, not too small. Aim for bite-sized pieces so you get a little of everything in each forkful.
• 2 cups cauliflower florets, chopped – Same deal as the broccoli. Pro tip: The stems are great here too—just slice them thin.
• 1 cup corn kernels – Fresh off the cob when it’s in season (so sweet!), but no shame in using canned or frozen in a pinch. Just drain well.
• 1/2 cup Greek yogurt – Plain, full-fat is my go-to for extra creaminess, but any kind works.
• 2 tbsp mayonnaise – Just enough to give that dressing some richness without overpowering.
• 1 tbsp lemon juice – Freshly squeezed, please! It brightens up the whole salad.
• 1/2 tsp salt – Start with this, then taste. You can always add more.
• 1/4 tsp black pepper – Freshly cracked if you’ve got it.
• 1/4 cup chopped fresh parsley – Pack it lightly into your measuring cup. This adds such a fresh pop of flavor.

See? Nothing fancy, just good, simple ingredients that come together in the most delicious way. Now let’s get mixing!

If you enjoy crisp, veggie-packed sides, you’ll also love our flavorful Mexican Street Corn Pasta Salad Recipe—a vibrant twist that’s just as irresistible.

How to Make Creamy Broccoli Cauliflower Corn Salad

Okay, let’s dive into making this dreamy veggie salad! I promise it’s so easy you’ll wonder why you haven’t been making it every week. The key is taking a few extra minutes with each step – that’s what takes it from good to “wow, can I have the recipe?”

Preparing the Vegetables

First things first – give your broccoli and cauliflower a good rinse under cold water. I like to let them sit in a bowl of water for a minute to make sure any little critters float away (it happens with fresh produce!). Shake them dry or pat with a clean towel – you don’t want extra water watering down your dressing.

Now for chopping: aim for florets about the size of a nickel or quarter. Not only is this great for perfect bite-sized pieces, but it also means everything coats evenly with that luscious creamy dressing. Don’t toss those stems! Just peel any tough outer skin and slice them thin – they add great crunch.

Mixing the Creamy Dressing

This is where the magic happens. In a medium bowl, whisk together the Greek yogurt and mayo until they’re completely smooth – no lumps! I use a fork for this, but a small whisk works great too. Then add the lemon juice, salt, and pepper. Taste as you go here – you might want an extra squeeze of lemon or pinch of salt depending on your preferences.

The dressing should be thick but pourable. If it seems too thick, add a teaspoon of water or milk to thin it out. Too thin? A bit more yogurt will fix it right up.

Combining and Chilling

Now for the fun part – in your largest mixing bowl, combine the broccoli, cauliflower, and corn. Pour that creamy dressing over the top and use two big spoons or salad tongs to gently toss everything together. You want every single piece coated but not smashed – we’re making salad here, not mashed potatoes!

Here’s the hard part: walk away. I know, I know, but trust me – letting it chill in the fridge for at least 30 minutes (ideal is an hour) lets the flavors mingle and the veggies soften just slightly. The dressing seeps into all those little crevices and everything becomes perfectly creamy. It’s worth the wait!

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Why You’ll Love This Creamy Salad

This isn’t just another boring veggie dish—it’s a game-changer! Here’s why it’ll become your new obsession:

• Effortless to make – No cooking required! Just chop, mix, and chill. Perfect for busy days when you want something homemade without the fuss.
• Creamy without the guilt – Greek yogurt gives that rich texture while packing in protein, keeping it light and nutritious.
• Crunchy & satisfying – The combo of crisp broccoli, tender cauliflower, and sweet corn creates amazing texture in every bite.
• Packed with flavor – That tangy lemon dressing brightens up all the veggies beautifully.
• Super versatile – Eat it as a side, main, or snack. Great for meal prep too!

Seriously—one taste and you’ll be hooked. It’s that magical mix of healthy and indulgent that makes this salad so special!

Tips for Perfect Creamy Broccoli Cauliflower Corn Salad

After making this salad more times than I can count, I’ve picked up some tricks that take it from good to absolutely irresistible. First – if you want next-level crunch, toast some sunflower seeds or slivered almonds and sprinkle them on top right before serving. That nutty flavor and extra crispiness? Game changer!

When corn’s in season, do yourself a favor and use fresh-off-the-cob kernels. Just slice them raw right into the bowl – they’re so sweet and juicy this way. No fresh corn? Frozen works in a pinch (thaw it first), but drain canned corn really well to avoid a watery salad.

Here’s my golden rule: don’t skip the chilling time! That 30 minutes in the fridge lets the flavors get to know each other and the veggies soften just enough. And if you’re making it ahead? Even better – the flavors deepen overnight. Just store it in an airtight container (glass works best) for up to 2 days.

One last pro tip: if your salad seems dry after chilling, stir in a spoonful of yogurt to bring back that perfect creaminess. Now go enjoy your masterpiece!

Variations for Your Creamy Salad

Oh, the possibilities with this salad! Sometimes I’ll toss in diced avocado right before serving—it adds this incredible creaminess that pairs perfectly with the crunchy veggies. Just don’t add it too early or it might get mushy. For extra color and sweetness, throw in some halved cherry tomatoes or diced red bell pepper.

Not a parsley fan? Try fresh dill instead—it gives such a bright, herby kick. If you’re feeling adventurous, swap half the broccoli for chopped kale (massage it first with a bit of lemon juice to soften). And for protein lovers? Some crumbled bacon or diced chicken breast turns this side into a satisfying main dish. Really, this recipe is just begging for your personal touch!

Serving Suggestions

This creamy salad shines in so many ways! Pile it high next to grilled chicken or fish for a perfect summer dinner. Scoop it into lettuce cups for a light lunch, or take it straight to a potluck – it always disappears fast. My favorite? A big bowl with some crusty bread for dipping into that dreamy dressing. Simple heaven!

Storage and Reheating

This salad stays perfectly fresh in an airtight container in the fridge for up to 2 days – just give it a quick stir before serving. No reheating needed (or recommended – cold is best!). The veggies keep their crunch while the flavors get even better overnight. Perfect for make-ahead lunches!

Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving (about 1 cup): roughly 120 calories, 5g protein, and 4g fiber to keep you full. The Greek yogurt adds calcium while all those veggies pack in vitamins. Remember—these numbers are estimates and can change based on your exact ingredients. But honestly? It’s so good you won’t even think twice!

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