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Sweet Corn and Onion Salad

James Carrier
Yield Makes 6 to 8 servings
Notes: You can make this simple salad up to 1 day ahead; cover and chill. Sprinkle it with chopped chives and thin slivers of lemon peel for garnish.

Ingredients

  • 1 cup finely chopped onion
  • 3 tablespoons vegetable oil
  • 6 cups corn kernels (fresh or frozen)
  • 1/2 cup fat-skimmed chicken broth
  • 1/4 cup lemon juice
  • 2 teaspoons sugar
  • Salt and pepper

Nutrition Information

  • calories 160
  • caloriesfromfat 37 %
  • protein 4.5 g
  • fat 6.5 g
  • satfat 0.8 g
  • carbohydrate 25 g
  • fiber 4 g
  • sodium 24 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 10- to 12-inch frying pan over medium-high heat, stir chopped onion in oil until lightly browned, 3 to 5 minutes.

  2. Add corn and broth; stir until liquid is evaporated, 8 to 9 minutes. Pour into a bowl and add lemon juice, sugar, and salt and pepper to taste. Serve warm or cool.