Jacques Pepin's Corn Salad

Name: Jacques Pepin's Corn Salad
Total time: 12 min
Yield: 6 servings
Ingredients: 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

By Jacques Pepin

Updated Jan. 9, 2025

Total Time: 12 minutes
Rating: 4(35)
Comments: Read comments

Featured in: THE PURPOSEFUL COOK; If the Vegetables Are Tasty and Fresh, This Must Be September

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

6ears corn, husks removed (about 3 pounds)
4tablespoons canola oil
2tablespoons red-wine vinegar
¼teaspoon Tabasco sauce
1tablespoon Dijon-style mustard
1teaspoon salt
½teaspoon sugar
6leaves lettuce, preferably red-tipped leaf lettuce

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Using a sharp knife, cut the kernels off the cobs. You should have about 5 cups of kernels.
Step 2
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.
Step 3
Pour the corn and sauteing oil into a bowl and add the vinegar, Tabasco sauce, mustard, salt and sugar. Mix well.
Step 4
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.