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.

Sherri Cooper, Armada, MI
Recipe by Gooseberry Patch January 2012

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Credit: Gooseberry Patch

Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

101 Soups, Salads & Sandwiches Cookbook

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