Corn salad
Serves 2-3
Shuck 3 ears corn. Cut off kernels and place in a large bowl.
Thinly slice or dice 1/4 red onion and add to bowl.
Whisk together 1T brown sugar, 1.5T walnut oil (sunflower would also be good), 1/4t salt, and 2.5T lemon juice. Alternatively, place these ingredients in a clean and empty jam jar and shake to mix.
Toss together the corn, onion, and above dressing.
Mix in a generous handful of sunflower seeds (toasted or raw works fine), a generous handful of chopped cilantro, and about 1-2t chopped fresh oregano. You could use different herbs - I think parsley, chives, etc would also taste good, just try to use fresh rather than dried.
The tomato pie turned out really well, too - I actually made a crust from scratch this time, which took a little longer but made a huge difference in flavor:
1 comment:
Corn! Sounds delicious!
Today I was behind two ladies leaving the Reccenter. One exclaimed that the corn stalks in her garden were unusually tall and the ears were only partly kernelled. Her companion said she'd been getting fine corn from Giant. The gardener took the comparison very gracefully.
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