Skillet-Toasted Corn Salad

Serves: 7
Total Calories: 148


1/3 cup plus 1 tablespoon olive oil, divided
1/3 cup lemon juice
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
3 to 4 dashes hot pepper sauce
1/4 teaspoon salt
1/2 teaspoon pepper
6 ears sweet corn, husked and kernels removed
4 red, yellow and/or green peppers, coarsely chopped
1/2 cup shredded Parmesan cheese
1 head romaine lettuce, cut crosswise into 1-inch pieces


In a jar with a tight-fitting lid, combine 1/3 cup oil, lemon juice, Worcestershire sauce, garlic, hot sauce, salt and pepper. Cover and shake well; set aside. Heat remaining oil in a large skillet over medium-high heat. Add corn; sauté for 5 minutes, or until corn is tender and golden, stirring often. Remove from heat; keep warm. Combine corn, peppers and cheese in a large bowl. Pour dressing over top; toss lightly to coat. Serve over lettuce.

Quote: And when you want your dinner, don’t buy it from a shelf, You find a lettuce fresh with dew and pull it for yourself.
-Vintage Children’s Reader

Nutritional Facts:

Serves: 7
Total Calories: 148
Calories from Fat: 117

This Skillet-Toasted Corn Salad recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

More Recipes from the Summer In the Country Cookbook:
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Cheryl’s Corn Fritters
Country Fried Green Tomatoes
Jalapeño-Cilantro Dressing
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Tangy Watermelon Salad
Italian Basil Pesto
Greek Pizza
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Mom’s Squash Casserole
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Lemon-Lime Slush
Israeli Salad
Scrumptious Summer Salad
Texas-Style Cabbage
Basil-Tomato Tart
Stuffed Eggplant Boats
Laurie’s Stuffed Peppers
Dennis Family Broccoli Casserole
Skillet-Toasted Corn Salad
Mom’s Yummy Cornbread Salad
Tangy Tomato Aspic Salad
Best Friends’ Greek Pasta
Santa Fe Grilled Veggie Pizzas
Golden Zucchini Patties
Kit’s Herbed Bread
Homemade Tomato Soup
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Summer Spinach Salad with Feta
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