Mexican Corn Salad with Brown Sugar & Sunflower Seeds
Wow! My morning started off with a bang today when I awoke to a house full of screaming people.
I jumped out of bed to see what all the excitement was about and witnessed two black bear cubs scrambling up the hill behind the house. A perfect ending to my vacation in the glorious state of Montana.
Montana is so breathtaking especially in the summer. Everywhere you turn you see towering mountains, crystal clear lakes, streams, waterfalls and wild flowers. Today I floated down the Madison River in an inner tube. It couldn't have been more relaxing and beautiful.
That said, all the outdoor activities didn't give me much time for blogging or cooking, but I did make a few yummy side dishes including this Mexican Corn Salad inspired by one of my favorite vegetarian food blogs, 101 Cookbooks.
Thanks for joining me today and I hope you enjoy today's plant-based recipe.
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Mexican Corn Salad Recipe
- 6 ears corn, grilled, kernels cut from cob
- 1 large shallot
- ⅓ cup lemon juice
- ¼ tsp salt
- 2 Tbsp brown sugar
- 3 Tbsp olive oil
- 1 cup sunflower seeds
- 1 tsp oregano, chopped
- Place the kernels in a medium bowl with chopped shallot.
- Whisk together the lemon juice, salt and sugar in small bowl. Gradually add the oil whisking until combined.
- To serve, add the seeds to bowl of corn with half of the dressing. Toss. Taste and add more dressing as necessary. Add the chopped oregano and serve.