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Summer Corn Salad

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  • 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
Servings: 6

  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.
  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.
  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.

Estimated Nutrient Breakdown:

Calories: 2,555.84
Weight: 1,201.05g
Total Fat: 160.94g
Saturated Fat: 21.01g
Trans-Fat: 0.05g
Monounsaturated Fat: 59.44g
Polyunsaturated Fat: 66.42g
Protein: 84.40g

Cholesterol: 0.00g
Sodium: 1,246.60g
Calcium: 243.63g
Magnesium: 1,258.27g
Potassium: 4,217.91g
Iron: 21.74g
Zink: 19.98g
Phosphorus: 2,788.93

Vit A: 94.25
Vit B1: 2.60
Vit B2: 1.27
Vit B3: 27.38
Vit B6: 3.31
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 17.16


Caution: Sulfites
Health Notes: Vegan,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: I be mad for add-ons, because they are elegant.

Author: 101 Cookbooks
Tags: Wild Food Box

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