Ingredients

• 1/3  cup olive oil
• 1/3  cup lemon juice
• 1  tablespoon white wine Worcestershire sauce
• 3  cloves garlic, minced
• 1/2  teaspoon freshly ground black pepper
• 1/4  teaspoon salt
• Few  dashes bottled hot pepper sauce
• 6  fresh ears of corn
• 1  tablespoon olive oil
• 20  baby sweet peppers (10 oz.) or 4 medium red, yellow, and/or green sweet peppers
• 2  ounces cotija or Parmesan cheese, finely shredded (1/2 cup)
• 1  head romaine lettuce, cut crosswise into 1-inch pieces or torn into bite-size pieces

Directions

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.