Corn Salad

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

6 servings

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.