Corn Salad

• 6 ears corn, husks removed (about 3 pounds)
• 4 tablespoons canola oil
• 2 tablespoons red-wine vinegar
• 1/4 teaspoon Tabasco sauce
• 1 tablespoon Dijon-style mustard
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 6 leaves lettuce, preferably red-tipped leaf lettuce

1. Using a sharp knife, cut the kernels off the cobs.
2. You should have about 5 cups of kernels.
3. Heat the oil in a very large (12-inch) saucepan.
4. Add the kernels to the hot oil and saute them over high heat for 3 to 4 minutes, stirring occasionally.
5. Pour the corn and sauteing oil into a bowl and add the vinegar, Tabasco sauce, mustard, salt and sugar.
6. Mix well.
7. At serving time, put a lettuce leaf on each of six plates.
8. Spoon corn salad, either lukewarm or at room temperature, into the center of each leaf.
9. Serve immediately.

corn, canola oil, redwine vinegar, tabasco sauce, mustard, salt, sugar, leaves lettuce

Taken from cooking.nytimes.com/recipes/4289 (may not work)