Photo: Anna Pelzer
Summer Corn Salad
9 ingredients
10 min
Serves 6 or more.
openrecipes
A crunchy, sweet no-cook summer corn salad & a few snapshots from the nearby dahlia garden in bloom right now. The salad is a breeze, has a ton of toasted pepitas & sunflower seeds, tossed with a brown sugar lemonade vinaigrette.
Estimated Nutrition (whole recipe, rough)
315
Calories
9g
Protein
15g
Fat
43g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Pepita | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes