CORN SALAD
Provided by Jacques Pepin
Categories dinner, easy, quick, salads and dressings
Time 12m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut the kernels off the cobs. You should have about 5 cups of kernels.
- Heat the oil in a very large (12-inch) saucepan. Add the kernels to the hot oil and saute them over high heat for 3 to 4 minutes, stirring occasionally.
- Pour the corn and sauteing oil into a bowl and add the vinegar, Tabasco sauce, mustard, salt and sugar. Mix well.
- At serving time, put a lettuce leaf on each of six plates. Spoon corn salad, either lukewarm or at room temperature, into the center of each leaf. Serve immediately.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 15 grams, TransFat 0 grams
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Check it out »#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #side-dishes #vegetables #dietary #corn
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