Fresh corn on the cob is so different from anything in a can or frozen that I really don't consider them in the same realm. So unless you have sweet, delicious corn on this isn't something I would make with a substitution. If you want a more substantial salad and to make it a meal you could always add black beans.
Dressing:
1 lime zest and juice
4 tomatillos cooked in boiling water until soft (3-5 minutes)
1 large bunch cilantro (4 cups)
1 garlic clove
1 chipotle pepper
1 teaspoon salt
1/4 cup olive oil
1/2 cup vegetable oil
1 avocado
8 corn on the cobs, cooked and de-kerneled (that means cut the kernels off)
1/2 cup of feta or queso fresco
1 red or orange pepper diced
1 cup grape tomatoes or baby heirloom
2 green onions sliced
Servings: 4
Place all the dressing ingredients in a food processor and blend until smooth. Place avocado through onions in a medium size salad bowl and pour dressing overtop and serve.
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