We've made this salad with canned or frozen corn but the best is to roast corn on the cob, then cut the kernels off. It gives the salad a totally different dimension.
{Makes 4 servings}
You'll need:
1 1/2 cups of corn - canned, frozen or cut from the cob
1 cup of chopped tomatoes - we used cherry tomatoes instead
1/2 cup of sliced black olives
1 avocado cut into 1/2 inch cubes
1/4 cup of goat cheese
salad dressing of your choice
Equipment:
A big shallow salad bowl
A big spoon
In a low bowl, spread the corn out in a layer to form the base of the salad.
Make a ring of tomatoes at the outside edge in the bowl.
Next make a ring of olives inside the ring of tomatoes.
Put the avocado chunks in the middle.
Make little lumps of goat cheese and arrange them on top.
Serve the salad with a big spoon and have each person put their own dressing on. You need just a little dressing because this salad already has plenty of flavor!
