From Fine Cooking Magazine

If you like spicy heat, leave the ribs of the chile intact; cut them out for less incendiary flavor.

Black Bean & Corn Salad

From Better Homes and Gardens

The corn for this side dish is cooked until golden brown and tossed with a light dressing and cotija cheese. Substitute with Parmesan, if you like.

Skillet Toasted Corn Salad

From Smithfield

A great one dish main course for your tailgating party.

Grilled Corn and Smoked Sausage Salad

From Diabetic Living

Two jalapeno chile peppers make this salad pleasantly spicy. To add more kick, leave in some of the seeds from the peppers.

Spicy Corn Salad

From Family Circle

The corn and tomato salad makes a colorful accompaniment to serve with these crab salad sandwiches. Surimi is an economical alternative to the crab meat.

Crab Roll & Corn Salad

From EatingWell

Here's a great make-ahead dinner--and leftovers are welcome for lunch the next day. If you make it ahead, don't add the salt and pepper until just before serving. That way, the salt won't render the vegetables soggy and the pepper won't lose its bite. Make It a Meal: Scoop up this salad with warm corn tortillas.

Southwestern Corn & Black Bean Salad