Corn and Sunflower Seed Salad

Both my husband and I love corn so when I stumbled upon this recipe from 101 Cookbooks–one of my favorite food blogs–it became an instant addition to my recipe book.

  • 16 oz of corn (I always use frozen, but during the summer fresh is ideal)
  • 1 large shallot, minced
  • 1/3 cup fresh lemon juice
  • 1/2 teaspoon fleur de sel (or any other type of sea salt)
  • 2 tablespoons brown sugar (or 1 1/2 tablespoon brown sugar / 1 tablespoon bosnian sugar beet suger)
  • 1 1/2 tablespoons walnut oil
  • 1 1/2 tablespoons olive oil
  • 1/4 – 1/2 cup raw sunflower seeds (as desired)
  • 1 teaspoon fresh parsley

Cook corn in microwave or on stove with a little bit of sea salt.  Drain and set aside. If using fresh corn, roasting them on the grill would be a great alternative.

Toss sunflower seeds with some fleur de sel in a pan over medium heat.  Cook until toasted.

Combine the lemon juice, salt, and sugar in a small bowl. 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  and parsley 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.

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