| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Salads, Vegetarian | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #214 Date: Fri, 23 Aug 96 11:07:49 EDT From: Cathy Bence 23-Aug-1996 1106 -0400 <bence@ranger.ENET.dec.com>
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