Serves: 7
Total Calories: 148

1/3 cup plus 1 tablespoon olive oil, divided
1/3 cup lemon juice
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
3 to 4 dashes hot pepper sauce
1/4 teaspoon salt
1/2 teaspoon pepper
6 ears sweet corn, husked and kernels removed
4 red, yellow and/or green peppers, coarsely chopped
1/2 cup shredded Parmesan cheese
1 head romaine lettuce, cut crosswise into 1-inch pieces

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

Quote: And when you want your dinner, don’t buy it from a shelf, You find a lettuce fresh with dew and pull it for yourself.
-Vintage Children’s Reader

Nutritional Facts:

Serves: 7
Total Calories: 148
Calories from Fat: 117

More Recipes from the Summer In the Country Cookbook:
Summer Stuffed Tomatoes
Cheryl’s Corn Fritters
Country Fried Green Tomatoes
Jalapeño-Cilantro Dressing
Honey-Lime Dressing
Tangy Watermelon Salad
Italian Basil Pesto
Greek Pizza
Cool Summer Squash Soup
Mom’s Squash Casserole
Stuffed Pepper Wedges
3-Cheese Pasta Bake
Fast-Fix Pasta Primavera
Old-Fashioned Switchel
Lemon-Ginger Iced Tea
Lemon-Lime Slush
Israeli Salad
Scrumptious Summer Salad
Texas-Style Cabbage
Basil-Tomato Tart
Stuffed Eggplant Boats
Laurie’s Stuffed Peppers
Dennis Family Broccoli Casserole
Skillet-Toasted Corn Salad
Mom’s Yummy Cornbread Salad
Tangy Tomato Aspic Salad
Best Friends’ Greek Pasta
Santa Fe Grilled Veggie Pizzas
Golden Zucchini Patties
Kit’s Herbed Bread
Homemade Tomato Soup
Summer in a Bowl
Summer Spinach Salad with Feta
Penne-Pepper Pasta
Amish Wedding Celery