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.
Gooseberry Patch JANUARY 2012
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.
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.
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