End of Summer Corn Salad

Crunchy, no-cook corn salad says, “so long, summer. It’s been sweet.”

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Created by on August 9, 2022

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

  1. Shuck the corn and cut the kernels from the cobs. Place corn kernels in a medium bowl with the shallot and set aside.
  2. Combine lemon juice, salt, and sugar in a small bowl. Slowly add the oil, whisking vigorously until the dressing comes together.
  3. 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.
  4. Enjoy!
  5. Shuck the corn and cut the kernels from the cobs. Place corn kernels in a medium bowl with the shallot and set aside.
  6. Combine lemon juice, salt, and sugar in a small bowl. Slowly add the oil, whisking vigorously until the dressing comes together.
  7. 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.
  8. Enjoy!