A colleague reminded me about the past recipe I shared for this salad, saying that her children like to eat it right out of the bowl. I decided to update it with less fat in the dressing. This is great with freshly picked corn, which is incredibly sweet when cooked properly.
I served this recently on a bed of greens with warm, sliced, roasted chicken breast. This is a really good one-dish meal.
You can also try this with raw corn if you want to skip a step — fresh young kernels are crunchy and sweet.