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1/3
cup olive oil
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1/3
cup lemon juice
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1
tablespoon white wine Worcestershire sauce
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3
cloves garlic, minced
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1/2
teaspoon freshly ground black pepper
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1/4
teaspoon salt
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Few dashes bottled hot pepper sauce
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6
fresh ears of corn
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1
tablespoon olive oil
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20
baby sweet peppers (10 oz.) or 4 medium red, yellow, and/or green sweet peppers
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2
ounces cotija or Parmesan cheese, finely shredded (1/2 cup)
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1
head romaine lettuce, cut crosswise into 1-inch pieces or torn into bite-size pieces
1. In a screw-top jar combine the 1/3 cup oil, lemon juice, Worcestershire sauce, garlic, black pepper, salt, and hot pepper sauce. Cover and shake well; set aside.
2. Remove husks and silk from corn. Cut kernels from corn cobs. In a large skillet cook corn kernels in the 1 tablespoon oil over medium-high heat about 5 minutes or until corn is tender and golden brown, stirring often. Turn down heat as necessary to prevent corn from popping out of the skillet. Remove from heat; keep warm.
3. Remove membrane and seeds from sweet peppers. Cut sweet peppers into large pieces or coarsely chop medium sweet peppers. In a large bowl combine sweet peppers, corn, and cheese. Pour dressing over mixture; toss lightly to coat. Serve over romaine lettuce. Makes 6 to 8 servings.
- Servings Per Recipe 6,
- Calories 260,
- Protein (gm) 7,
- Carbohydrate (gm) 24,
- Fat, total (gm) 19,
- Cholesterol (mg) 9,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 11,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 7,
- Vitamin A (IU) 4373,
- Vitamin C (mg) 101,
- Sodium (mg) 138,
- Calcium (DV %) 121,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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