Corny

Potluck tonight at our dear friends' Amanda and Stuart's home. Good food and even better company. Tonight I brought a dish to the party I thought would be a great way to end summer, a Corn Cobb Salad. I got the idea from Rachael Ray and anyone can make this take on a Cobb Salad. It's 3 cans of corn or corn on the cob boiled, red peppers, sliced avocado, chopped bacon, bleu cheese, salt, pepper, and a vinaigrette dressing. Let it chill for several hours. I let it chill for close to two hours and it was not long enough, it needs to sit at least three hours in the refridgerator; it would be best overnight. I also suggest going light on the bleu cheese or use a milder cheese in it's place. Any cheese would work. I love bleu cheese so I put quite a lot in it, but it was just a little overpowering. People seemed to enjoy this dish despite the experimental miscalculations. It was a perfect match for my taste buds, but next I may try using feta cheese just to change it up a bit! Try it out your next potluck! By the way, why is it called a potluck?