The corn for this side dish is cooked until golden brown and tossed with a light dressing and cotija cheese. Substitute with Parmesan, if you like.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

260 calories; 19 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 11 g monounsaturated fat; 9 mg cholesterol; 138 mg sodium. 24 g carbohydrates; 4 g fiber; 7 g sugar; 7 g protein; 4373 IU vitamin a; 101 mg vitamin c; 121 mg calcium; 2 mg iron;

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