Ingredients: 2 tablespoons honey butter 1 cup cut fresh corn, cut off cobs 1/4 cut chopped green pepper 1 tablespoon chopped fresh chives 2 tablespoons firmly packed brown sugar 2 tablespoons balsamic vinegar 3 medium (2 cups) assorted tomatoes, sliced 1/2 medium onion, halved, sliced 6 cups torn assorted greens 2 slices crisply cooked bacon, crumbled

Recipe Info Category: Salads Rating: 3 Contributor: Jasmine Erickson

Melt honey butter in 10-inch skillet; add corn, green pepper and chives. Cook over medium heat, stirring occasionally, until corn is tender (4 to 6 minutes). Stir in brown sugar and vinegar. Cool slightly.

Combine corn mixture, tomatoes and onion in large bowl. Cover; refrigerate at least 4 hours.

To serve, spoon vegetable mixture over greens; sprinkle with bacon.