I’m on my own for dinner tonight, and my leftover hamburger patty was less than inspiring. I needed a side dish that could jazz up a boring protein, and this Summer Corn Salad from 101 Cookbooks definitely fits the bill.
I love this salad because it has only a few ingredients, and is super easy to make. It would pair equally well with any kind of protein, I think. Since it’s just me tonight, I cut the recipe in half and it’s still plenty. Deviations from the original recipe are in italics.
Summer Corn Salad
6 ears of corn
1 large shallot, minced
1/3 cup fresh lemon juice
scant 1/2 teaspoon fine grain sea salt
2 tablespoons succanat
3 tablespoons olive oil
3/4 cup toasted pepitas
3/4 cup toasted sunflower seeds
Fresh or dried 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 dressing.
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 the dressing. Toss well. Top with dried oregano or use fresh out of your own herb planter, as I did. I rolled the little oregano leaves up together and then cut them into thin strips to use as the garnish.
By the way, if you haven’t bookmarked 101 Cookbooks yet, you might want to – it’s a great go-to site for fool-proof recipes that taste complex, yet are usually incredibly simple to make.