Thursday, September 9, 2010

Summer Corn Salad

This original recipe was created and posted by
It's super-simple, but soooooo delish.
4 fresh ears of corn on the cob (I've subbed 1-2 cans of corn)
3-5 medium tomatoes, diced
1 cup bleu cheese crumbles (Feta may used instead)
1 handful fresh chives, chopped
Salt & Pepper
-Cut kernels directly off cob and place in medium bowl
(unless you're using canned like me- then just dump in bowl!)
-Add tomatoes, cheese, herbs, and salt and pepper to taste.
-Eat with a giant serving spoon ;)
*Tiffany's Hint: You can mix this up a zillion ways-
you can use different cheeses and different herbs...
whatever will taste good to ya!  It's easy, fast and AWESOME!!

1 comment:

Sue said...

so if you have fresh corn on the you cook the corn first or scrape off for the salad raw?