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Enjoy this recipe from 101 Soups, Salads & Sandwiches Cookbook.
Submitted by: Sherri Cooper from Armada, MI
1/3 c. plus 1 T. olive oil, divided 1/3 c. lemon juice 1 T. Worcestershire sauce 3 to 4 dashes hot pepper sauce 3 cloves garlic, minced 1/4 t. salt 1/2 t. pepper 6 ears sweet corn, husked and kernels removed 4 red, yellow and/or green peppers, coarsely chopped 1/2 c. 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. Makes 6 to 8 servings. | |
 
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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. Makes 6 to 8 servings. |
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