Fresh Corn on the Cobb Salad

Yield: 4 portions
About 5 cups

 
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.

Supersweet Corn

• Introduction

Recipes

• Caribbean Corn and Vegetable Bake
• Creamy Fresh Corn Chowder
• Fresh Corn and Seafood Skillet Clambake
• Fresh Corn on the Cobb Salad
• Fresh Corn on the Cobb with Chili Butter
• Roast Corn
• Southwestern Raw Corn and Black Bean Salad

Cookbook Profile Archive

This page created June 1999