Corn Salad

1. 1

   Using a sharp knife, cut the kernels off the cobs.

2. 2

   You should have about 5 cups of kernels.

3. 3

   Heat the oil in a very large (12-inch) saucepan.

4. 4

   Add the kernels to the hot oil and saute them over high heat for 3 to 4 minutes, stirring occasionally.

5. 5

   Pour the corn and sauteing oil into a bowl and add the vinegar, Tabasco sauce, mustard, salt and sugar.

6. 6

   Mix well.

7. 7

   At serving time, put a lettuce leaf on each of six plates.

8. 8

   Spoon corn salad, either lukewarm or at room temperature, into the center of each leaf.

9. 9

   Serve immediately.

No additional tips available.