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Summer Corn Salad
- 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
DirectionsView on 101 Cookbooks
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