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Skillet Toasted Corn Salad




Source of Recipe


Better Homes and Gardens June 2004






Recipe Introduction


Really refreshing salad. Cotija cheese can be found in Latino markets – it is like Parmesan. I couldn’t find the white wine Worcestershire sauce, so I just mixed Worcestershire and white wine half and half.





List of Ingredients



• 1/3 c. olive oil
  
• 1/3 c. lemon juice
  
• 1 T. white wine Worcestershire sauce
  
• 3 cloves garlic, minced
  
• ½ t. pepper
  
• ¼ t. salt
  
• Few dashes bottled hot pepper sauce
  
• 6 fresh ears of corn
  
• 1 T. olive oil
  
• 10 oz. baby sweet peppers or 2 medium bell peppers
  
• 2 oz. cotija cheese, finely shredded (1/2 c.)
  
• 1 head romaine lettuce, cut crosswise into 1” pieces or torn into bite-size pieces
  






Instructions



1. In a screw-top jar combine the 1/3 c. oil, lemon juice, Worcestershire sauce, garlic, black pepper, salt and hot pepper sauce. Cover and shake well; set aside.
   
2. Shuck corn and cut kernels from cobs. In a large skillet cook the kernels in the 1 T. olive oil over medium-high heat about 5 minutes or until corn is tender and golden brown stirring often. Turn down the heat if necessary to prevent corn from popping out of the skillet. Remove from heat; keep warm.
   
3. Remove membranes and seeds from sweet peppers. Cut into rings or large pieces. In a large bowl, combine sweet peppers, corn, and cheese. Pour dressing over mixture; toss lightly to coat. Serve over romaine lettuce.
   






Final Comments


Serves 6 – 8.