Cut broccoli into florets and cover with seasoning and fresh dill.

Drain the liquid from the corn, cut the cheese into cubes, do not take much holey cheese to add to broccoli.

To make the sauce, I take a jar of sour cream, mix with prepared sauce for a salad or add to natural yoghurt, as you like it. (Original recipe 400 ml of sour cream.) I also liked the garlic dressing, but as they say each varies according to your taste. Mix and a little cool. On the second day the salad was even better because the cheese becomes softer.

Bon appetit!