Skillet-Toasted Corn Salad

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.