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Submitted by: Lois Carswell from Kennesaw, GA
Originally shared on the web 02/13/2018

4 ears corn, husked
1 1⁄2 c. cooked rice
1 red onion, thinly sliced
1 green pepper, halved and thinly sliced
1 pt. cherry tomatoes, halved
Optional: 1 jalapeño pepper, thinly sliced

SIMPLE DRESSING:
2 T. red wine vinegar
2 T. olive oil
salt and pepper to taste

Boil or grill ears of corn until tender; let cool. With a sharp knife, cut corn from cob in “planks.” In a serving bowl, combine rice, red onion, green pepper, tomatoes and jalapeño pepper, if using. Mix in corn, keeping some corn planks for top. Prepare Simple Dressing: Whisk all ingredients together. Drizzle salad with Simple Dressing. Serve at room temperature or refrigerate overnight before serving. Add corn on top. Serves 8.