Sweet Corn and Onion Salad

James Carrier

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.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 37%
  • Protein: 4.5g
  • Fat: 6.5g
  • Saturated fat: 0.8g
  • Carbohydrate: 25g
  • Fiber: 4g
  • Sodium: 24mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 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. 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.
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