Summer Corn Salad

Name: Summer Corn Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American, Mexican, Latin American
Ingredients: 6 ears of corn; 1 large shallot, minced; 1/3 cup fresh lemon juice; v. scant 1/2 teaspoon fine grain sea salt; 2 tablespoons brown sugar; 3 tablespoons sunflower oil; 3/4 cup / 4 oz / 115g toasted pepitas; 3/4 cup / 4 oz / 115g toasted sunflower seeds; 1 teaspoon Mexican oregano

3 steps

Prep:10min

A crunchy, sweet no-cook summer corn salad. The salad is a breeze, has a ton of toasted pepitas & sunflower seeds, tossed with a brown sugar lemonade vinaigrette.

Updated at: Thu, 17 Aug 2023 12:15:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories310.8 kcal (16%)

Total Fat20.8 g (30%)

Carbs27.2 g (10%)

Sugars7 g (8%)

Protein8.7 g (17%)

Sodium172.6 mg (9%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6 earscorn

1shallot

large, minced

⅓ cupfresh lemon juice

½ teaspoonfine grain sea salt

2 tablespoonsbrown sugar

3 tablespoonssunflower oil

¾ cuppepitas

toasted

¾ cupsunflower seeds

toasted

1 teaspoonmexican oregano

Instructions

Step 1

Shuck the corn and use a knife to cut the kernels from the cobs. Place the kernels in a medium bowl with the shallot while you make the dressing.

Knife

Step 2

Combine the lemon juice, salt, and sugar in a small bowl or jar. Gradually add the oil, whisking vigorously until the dressing comes together. Taste, and adjust with more lemon juice, salt or sugar, if needed. This dressing should be on the sweet side, not overly tangy.

Whisk

Step 3

Just before serving, add the seeds to the bowl of corn along with 2/3 of the dressing. Toss well, really get everything well coated. If you want more dressing, add more to taste. Crush the oregano between your palms and let it shower down on to the salad. Toss one more time and serve.

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