Recipe: Fresh Corn on the Cob Salad

Cookbook

Fresh Corn on the Cobb Salad

Yield: 4 portions
About 5 cups

Cobb Salad
4 ears fresh supersweet corn
4 cups romaine lettuce
torn in bite-sized pieces
3 cups cooked chicken,
cut in strips
4 slices bacon, cooked and crumbled
2 tablespoons thinly sliced green onion (scallion)
1/2 cup bottled blue cheese dressing

Remove husks from corn; cut each ear into thirds. In a large skillet or pot bring about 1 inch of water to a boil; add corn; cover and cook until tender, about 4 minutes; drain; set aside. On four serving plates arrange lettuce, chicken and cooked corn, dividing evenly. Top each serving with bacon, onion and a drizzle of blue cheese dressing.

Information provided by the Southern Supersweet Corn Council.