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Food
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Farm Fresh: Fresh Corn on the Cobb Salad a flavorful twist

Thursday, July 22, 1999

Tested by Betsy Kline

Still stalking sweet corn at the markets? Here's a recipe that combines it with another famous cob -- the Cobb salad.

Fresh Corn on the Cobb Salad marries the best of the Cobb salad -- bacon, lettuce and cooked chicken -- with freshly cooked corn. Patricia Mack, author of "Corn," part of the new Produce Cookbook Series (Record Books, $16.75) came up with this yummy concoction. In her version, the ears of corn are broken in thirds, steamed and served with the salad. In our adaptation, we cooked the corn (3 minutes on High in the microwave), allowed it to cool then stripped the kernels with a sharp knife. You can do it either way.

Also, Mack provided her own recipe for blue cheese dressing; we used bottled. We added the hard-cooked eggs.

Here's our adaptation:

Fresh Corn on the Cobb Salad

4 ears corn
4 cups romaine lettuce torn into bite-size pieces
3 cups cooked chicken, cut into strips (we poached it earlier in the day and allowed it to cool)
4 slices bacon, cooked and crumbled
2 tablespoons 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.

If you have a fruit or vegetable that you would like to see featured between now and Sept. 30, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.



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