Skillet-Toasted Corn Salad
Whenever my father comes to visit, he always requests this salad. He usually stops by the local vegetable stand on his way and picks up fresh ears of corn…just for this salad!
Ingrediënten
- ⅓ c. plus 1 T. olive oil divided
- ⅓ c. lemon juice
- 1 T. Worcestershire sauce
- 3 to 4 dashes hot pepper sauce
- 3 cloves garlic minced
- ¼ t. salt
- ½ t. pepper
- 6 ears sweet corn husked and kernels removed
- 4 red yellow and/or green peppers, coarsely chopped
- ½ c. shredded Parmesan cheese
- 1 head romaine lettuce cut crosswise into 1-inch pieces In a jar with a tight-fitting lid, combine 1/3 cup oil, lemon juice, sauces, garlic, salt and pepper.
Instructies
- Cover and shake well; set aside.
- 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.
- Combine corn, peppers and cheese in a large bowl.
- Pour olive oil mixture over top; toss lightly to coat.
- Serve over lettuce.
