Roast the corn before using in this salad. Toss 2 cups thawed and drained frozen corn kernels with 1 Tbsp. olive oil. Place on baking sheet and bake in a 350ºF oven for 30 min. Cool before adding to salad.
This recipe is a great use for leftover barbecued chicken or a roasted chicken from the supermarket. You can also use shredded leftover barbecued pork in place of the chicken.