Instructions: Cut corn from cobs to make about 3 cups kernels. Heat oil in 12 inch skillet over medium-high heat. Add corn; cook until tender and bright yellow. Set aside to cool.

Meanwhile, combine tomatoes, red onion, vinegar, cilantro, pepper sauce and salt in medium bowl. Stir in corn until well mixed.

To serve, line platter with lettuce leaves; top with corn salad.

Makes 6
servings.

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