Summer Corn Chopped Salad

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Recipe by South Your Mouth

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Summer Corn Chopped Salad

2 ears fresh corn with husks

2 hearts of romaine lettuce, chopped

1 small red onion, chopped

1 orange pepper, chopped

1 pint grape tomatoes, halved

1/2 English cucumber, chopped

6-7 green onions, chopped

1 cup dried cranberries

1 12-ounce package bacon, chopped and cooked until crisp

Dressings of choice


Place both ears of corn in microwave and heat on high for 3 minutes. Remove from microwave and cut the stalk end off of each ear. Peel the husk and silks away. Slice kernels off each ear; set aside to cool.


Arrange romaine in the bottom of a large, shallow serving bowl. Top romaine with piles of remaining vegetables, cranberries and bacon. Cover and refrigerate until ready to serve.


To serve, provide tongs and 2-3 dressings for variety. I like to serve green goddess, ranch and a vinaigrette.


Other topping ideas:

Green apple

Boiled eggs

Black beans

Avocado (tossed with lemon juice to keep from discoloring)

Walnuts

Carrots

Broccoli

Shredded cheese

Edamame

Black olives

Snow peas