Fresh Corn on the Cobb Salad

4 ears corn
4 C. romaine lettuce torn into bite-size pieces
3 C. cooked chicken, cut into strips
4 slices bacon, cooked and crumbled
2 T. thinly sliced scallion
4 hard-cooked eggs, optional
Blue cheese dressing

Steam or microwave corn. Allow to cool or refrigerate. When ready to use, cut kernels off cob with sharp knife.

On four serving plates, arrange lettuce, chicken and corn kernels. Drizzle with dressing and scatter with crumbled bacon, scallions and sliced hard-cooked eggs.

Makes 4 servings. Serve with crusty bread.
 


   






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