Skillet-Toasted Corn Salad

Ingredients

• 6  ears corn sweet husked
• 3 cloves garlic minced
• 0.3 cup juice of lemon 
• 0.3 cup olive oil divided
• 0.5 cup parmesan cheese shredded
• 0.5 teaspoon pepper 
• 3 dashes pepper sauce hot
• 4  and/or peppers green red yellow coarsely chopped
• 1 head romaine lettuce 
• 0.3 teaspoon salt 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan

Directions

1. In a jar with a tight-fitting lid, combine 1/3 cup oil, lemon juice, sauces, garlic, salt and pepper. Cover and shake well; set aside.
2. Heat remaining oil in a large skillet over medium-high heat.
3. Add corn; saut for 5 minutes, or until corn is tender and golden, stirring often.
4. Remove from heat; keep warm.
5. Combine corn, peppers and cheese in a large bowl.
6. Pour olive oil mixture over top; toss lightly to coat.
7. Serve over lettuce.