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Ingredients
6 ears corn, husks removed (about 3 pounds)
4 tablespoons canola oil
2 tablespoons red-wine vinegar
¼ teaspoon Tabasco sauce
1 tablespoon Dijon-style mustard
1 teaspoon salt
½ teaspoon sugar
6 leaves lettuce, preferably red-tipped leaf lettuce
Nutritional analysis per serving (6 servings)
43 grams carbs; 282 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 5 grams fiber; 452 milligrams sodium; 8 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a sharp knife, cut the kernels off the cobs. You should have about 5 cups of kernels.
- Step 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.
- Step 3
Pour the corn and sauteing oil into a bowl and add the vinegar, Tabasco sauce, mustard, salt and sugar. Mix well.
- Step 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.
Private Notes
Comments
Prepared as directed. Great way to use up left over thanksgiving corn. All enjoyed. Unique and unexpected flavor.
The Tabasco is a nice addition. Added parsley, cherry tomatoes and finely diced zucchini. Everyone liked it.