Title: Corn Salad
Categories: Salads, Vegetarian
Yield: 6 Servings

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

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