Skillet-Toasted Corn Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This Skillet-Toasted Corn Salad is bursting with flavor and freshness. Hot pepper sauce brings a little heat while the sweet corn balances the dish out. Finish with a sprinkle of parmesan cheese and serve. Ingredients:
1/3 cup plus 1 tablespoon olive oil, divided |
1/3 cup lemon juice |
1 tablespoon worcestershire sauce |
3 to 4 dashes hot pepper sauce |
3 cloves garlic, minced |
1/4 teaspoon salt |
1/2 teaspoon pepper |
6 ears sweet corn, husked and kernels removed |
4 red, yellow and/or green peppers, coarsely chopped |
1/2 cup shredded parmesan cheese |
1 head romaine lettuce, cut crosswise into 1-inch pieces |
Directions:
1. In a jar with a tight-fitting lid, combine 1/3 cup oil, lemon juice, sauces, garlic, salt and pepper. Cover and shake well; set aside.
2. Heat remaining oil in a large skillet over medium-high heat. Add corn; sauté for 5 minutes, or until corn is tender and golden, stirring often. Remove from heat; keep warm.
3. Combine corn, peppers and cheese in a large bowl. Pour olive oil mixture over top; toss lightly to coat. Serve over lettuce.
|
|