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.
How to Make It
Step 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.
Step 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.
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
Directions
Step 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.
Step 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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