Side Pannel
Corn Salad
Ingredients List
- 6 Ears corn
- 1/4 c Canola oil
- 2 tb Red wine vinegar
- 1/4 ts Tabasco sauce
- 1 tb Dijon mustard
- 1 ts Salt
- 1/2 ts Sugar
- 6 Leaves red lea
Directions
Using a sharp knife, cut the corn kernels off the cobs. 6 ears will yield
about 5 cups of kernels. Heat the oil in a very large skillet (12" or
more). Add the kernels to the hot oil, and saute then over high heat for
about 3 to 4 minutes, stirring occasionally. Pour the sauteed corn into a
bowl and add the vinegar, Tabasco, mustard, salt, and sugar. Mix well. Let
cool to lukewarm, or to room temperature. At serving thie, arrange a
lettuce leaf on each of six plates. Spoon some salad into the center of
each leaf. Serve immediately
about 5 cups of kernels. Heat the oil in a very large skillet (12" or
more). Add the kernels to the hot oil, and saute then over high heat for
about 3 to 4 minutes, stirring occasionally. Pour the sauteed corn into a
bowl and add the vinegar, Tabasco, mustard, salt, and sugar. Mix well. Let
cool to lukewarm, or to room temperature. At serving thie, arrange a
lettuce leaf on each of six plates. Spoon some salad into the center of
each leaf. Serve immediately
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