Sweet Corn and Onion Salad
Photography: 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.
| Servings:Makes 6 to 8 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- fiber:4 g
- calories from fat:37 %
- sodium:24 mg
- carbohydrate:25 g
- calories:160
- cholesterol:0.0 mg
- fat:6.5 g
- protein:4.5 g
- saturated fat:0.8 g
directions
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. 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.
