Summer Corn Salad
6 ears of corn
1 large shallot, minced
1/3 cup fresh lemon juice
½ teaspoon fine grain sea salt
2 tablespoons brown sugar
3 tablespoons sunflower oil
¾ cup toasted pepitas
¾ cup 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 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 2/3 of the dressing. Toss well and add more dressing to taste. Crush the oregano between your palms before adding. Toss one more time and serve.
Notes: I added a handful of fresh, minced parsley for some color and extra flavor. If you don’t have Mexican oregano you can use regular oregano or substitute fresh oregano or chives. I used palm sugar in place of the brown sugar and olive oil in place of the sunflower oil.
Recipe from http://www.101cookbooks.com/