(six servings)
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 for garnish if desired
Preparation:
1.Using a sharp knife, cut the kernels off the cobs. You should have about 5 cups of kernels.
2.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.
3.Pour the corn and sauteing oil into a bowl and add the vinegar, Tabasco sauce, mustard, salt and sugar. Mix well.
4.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.