Sweet Corn and Onion Salad

Sweet Corn and Onion Salad
James Carrier
Yields 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 Facts

Servings 0

Amount Per Serving
Calories 160Calories from Fat 37
% Daily Value *
Total Fat 6.5g10%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 24mg1%
Total Carbohydrate 25g9%
Dietary Fiber 4g16%
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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.

Sweet Corn and Onion Salad
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