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Skillet-Toasted Corn Salad

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

  • Yield: Makes 6 to 8 servings


  • 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


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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Skillet-Toasted Corn Salad Recipe