Corn salad

I can´t believe summer is very soon to be over. Both my summer holiday and the season. I´ve had 2 months of holiday, just lazing. This has been such a lazy summer. You have no idea. I didn´t even bother to blog, although the only thing I´ve done these past weeks is cooking, baking and eating. It seems to me that I get lazier the more time I have on my hands, and the fewer things I have to do, which eventually probably will make me totally incapaple of doing anything at all. Well, I guess it´s a good thing there´s less than a week left until I start my studies again.

Today was such a beautiful day. The sun was shining and you could feel it warming your skin, though the sun is loosing to the sharp air as every day goes by. But not today. I spent it walking to the mountains, picking some blueberries along the way, reading in the park and eating ice cream. It was hot. It called for barbecueing, but I knew it would be too cold for that when my boyfriend would be back from work. So I decided to throw a little inside-barbecue for us. I had some aubergines and sausages as my base. I drizzled the aubergines with oil, salt and pepper, and roasted them in the oven together with the sausages. Now I needed some accompaniements. A kind of salad. I found some ears of corn in the fridge, probably from the last time we barbecued. Whenever that was. I wanted to use them, but I didn´t know in which way. Luckily I remembered to have seen a post about a corn salad on bloglovin that I had yet to read. So I read it, and that was my solution. It was quite summerly, just like I wanted this dinner to be, and it paired up very well with the aubergines and sausages. The recipe is from
I added some little gem lettuce, for some colour and crunch and to make it a little lighter. It worked out very well, and my boyfriend, who is not exactly salad-man himself, absolutely loved it and came back for seconds. (Usually he just puts some on the plate, and that´s where it stays. For me to see and for him to avoid…) I also made the dressing to go with the salad, but I think the salad also can be served without. The dressing was that little extra something, though. So I guess I´m saying make it. Unless you don´t bother. Whatever.

But make this at least!

Corn Salad for 2
(recipe adapted from 101.cookbooks)

2 ears of corn
1/2 red onion
50 g roasted pepitas
50 g roasted sunflowerkernels
1/2 little gem lettuce

2 tablespoon extra virgin olive oil
1 teaspoon brown sugar
a squeeze of lemon juice
salt and pepper to taste

Use a knife and cut the kernels from the cobs. Finely chop the onion. Put it in a bowl together with the kernels while you make the dressing.

Combine lemon juice, salt and sugar in a bowl. Gradually add the oil, whisking vigorously until everything comes together. (Ooops, I see where I went wrong…I just put everything in a cup and stirred like crazy… Well, don´t be like me!) Adjust to your taste, but this dressing is ment to be on the sweet side.

Just before serving add the seeds to the bowl of corn, together with 2/3 of the dressing. Toss well and make everything well coated. If you want more dressing, add to your taste, or serve it on the side.