FRESH CORN ON THE COB SALAD4 ears fresh 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 pot bring about 2-inches 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 with bacon, onion and a drizzle of blue cheese dressing.
Makes 4 servings (5 cups total)
Source: Southern Supersweet Corn Council
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