Skillet Toasted Corn Salad
Skillet Toasted Corn Salad
*Favorite
Ingredients
1/3 c. olive oil
1/3 c. lemon juice
1 T. Worcestershire sauce
½ t. minced garlic
salt & pepper
hot sauce, few shakes
6 ears of corn or 1-2 bags of frozen corn
1 T. oil
2-3 small red or yellow peppers, sliced
small red onion, diced
½ c. parmesan cheese
¼ c. cilantro
Instructions
Combine the 1/3 cup olive oil, lemon juice, Worcestershire sauce, garlic, salt, pepper, and hot sauce in a medium bowl. Slice the peppers and red onions and place in the oil/lemon mixture. Refrigerate for an hour.
Remove husks and silk from corn. Cut kernels from the cobs. In a large skillet, cook kernels in the 1 T. oil over medium-high heat about 5 minutes or until tender and golden brown, stirring often.
Turn down heat as necessary to prevent corn from popping out of the skillet. Remove from heat.
While the corn is still warm, add the mixture with the peppers and onions to the corn. Sprinkle with parmesan cheese and cilantro.