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Skillet-Toasted Corn Salad

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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