| 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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