Skillet Toasted Corn Salad



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

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 6-8 servings.