Serves 7 or more
Preparation time: 10 minutes
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
- 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
- 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.
- 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.
Your question and comments are welcome