In summer, it is recommended to stay in the kitchen as little as possible, and as much as possible on the beach or in the thick shade, but according to preferences and possibilities. One way is to quickly fry some barbecue, meatballs, or fish for lunch and just add a salad. Definitely a seasonal one, of course, but also a universal one like this.
The corn and onion salad before you is one such solution, for all seasons. It is very simple and quick to prepare, it is tasty and light. It may be a little rarer, but it is great even as a dressing or cold sauce.
Corn and Onion Salad
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Loading...Ingredients
- 400 g of sweet corn (canned, but can also be frozen in a bag)
- 1 small head of purple onion
- 150 g of sour cream
- 150 g mayonnaise
- 1 teaspoon of mustard
- 1 teaspoon of sugar
- Salt, and pepper to taste
- Lemon juice - a few drops or as you like
Instructions
Drain the corn well from the liquid from the can.
Place sour cream, mayonnaise and mustard in a suitable bowl.
Add sugar, lemon juice, salt and pepper to taste, then mix everything.
Cut the onion into cubes and mix it with the drained corn mixture.
Cool for a couple of hours in the fridge then serves with some roast.
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