Lemony Corn Salad

I love how abundant sweet fresh corn is right now, and especially love eating it in summer salads. This simple salad is Mexican inspired and includes toasted pepitas, sunflower seeds, onion, lemon juice, and Mexican oregano. It is inspired from one of my favorite blogs, 101 Cookbooks, with just a few small adaptions. Delicious and perfect for any summer meal.

Weight Watchers Lemony Corn Salad
Points: 3 Weight Watchers PointsPlus
Servings: 2
Serving Size: 1/2 salad
Nutritional Info : 85.4 calories, 3.5 g of fat, 12.9 g of carbohydrates, 1.7 g of fiber, 3.1 g of protein

Ingredients

1 ear fresh corn
juice of 1/2 lemon
Salt and pepper to taste
1/4-1/2 tsp Mexican oregano
1/4 shallot, minced
1 tsp honey
1 tbsp pepitas
1 tbsp sunflower seeds

Instructions

1. In the bottom of a bowl, add the lemon juice, honey, salt, pepper, and the oregano. Whisk together.

2. Heat a saute pan over medium heat. Add pepitas and sunflower seeds and toast for 3-5 minutes until fragrant and toasted.

3. Cut the corn from the husk. Add the corn, pepitas, and sunflower seeds to the bowl. Stir together and season with any needed additional salt.