CORN SALAD

Corn Salad image

Provided by Jacques Pepin

Categories dinner, easy, quick, salads and dressings

Time 12m

Yield 6 servings

Number Of Ingredients 8

Previous Next

Ingredients

6 ears corn, husks removed (about 3 pounds)
4 tablespoons canola oil
2 tablespoons red-wine vinegar
1/4 teaspoon Tabasco sauce
1 tablespoon Dijon-style mustard
1 teaspoon salt
1/2 teaspoon sugar
6 leaves lettuce, preferably red-tipped leaf lettuce

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