CORN SALAD

Steps:

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