Crunchy, no-cook corn salad says, “so long, summer. It’s been sweet.”
Print Recipe
Ingredients
- 6 ears of fresh corn
- 1 teaspoon oregano or chives
- 3/4 cup toasted sunflower seeds
- 3/4 cup toasted pumpkin seeds
- 3 tablespoons sunflower oil
- 2 tablespoons brown sugar
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup lemon juice
- 1 large shallot, minced
- 6 ears of fresh corn
- 1 teaspoon oregano or chives
- 3/4 cup toasted sunflower seeds
- 3/4 cup toasted pumpkin seeds
- 3 tablespoons sunflower oil
- 2 tablespoons brown sugar
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup lemon juice
- 1 large shallot, minced
Instructions
- Shuck the corn and cut the kernels from the cobs. Place corn kernels in a medium bowl with the shallot and set aside.
- Combine lemon juice, salt, and sugar in a small bowl. Slowly add the oil, whisking vigorously until the dressing comes together.
- Just before serving, add both seeds to the bowl of corn along with about two-thirds of the dressing. Toss well. Add more dressing to taste. Sprinkle with oregano.
- Enjoy!
- Shuck the corn and cut the kernels from the cobs. Place corn kernels in a medium bowl with the shallot and set aside.
- Combine lemon juice, salt, and sugar in a small bowl. Slowly add the oil, whisking vigorously until the dressing comes together.
- Just before serving, add both seeds to the bowl of corn along with about two-thirds of the dressing. Toss well. Add more dressing to taste. Sprinkle with oregano.
- Enjoy!
