Salad
5 ears corn
1 onion, minced
1/3 cup fresh lemon juice
1/2 tsp sea salt
1 T brown sugar
3 T olive oil
3/4 cup toasted pepitas
3/4 cup toasted sunflower seeds
1 tsp oregano
1. Shuck the corn and use a knife to cut the kernels from the cob. Please the kernels in a medium bowl with the onion while making the dressing.
2. Combine the lemon juice, salt, and sugar in a small bowl or jar. Gradually add the oil, whisking vigorously until the dressing comes together. Taste, and adjust the flavor balance as needed. This dressing should be on the sweet side, not overly tangy.
3. Just before serving, add the seeds to the bowl of corn along with ~ 2/3 of the dressing.
4. Toss well, coating everything well. Add more dressing to taste. Crush the oregano between your palms and let it shower down on the salad. Toss one more time and serve.
Can replace the seeds with quinoa, or just supplement the salad with quinoa, adding a little extra dressing. Can also add fresh herbs.