First, cook the corn. This is so easy to do in the microwave. Arrange both ears of corn, un-shucked, in the microwave. If you prefer, you can set them on a microwaveable plate or tray. Cook for 5 minutes. Allow to cool. Set the ears on a cooling rack or cutting board to cool. When the silks and top leaves are cool enough to handle, quickly shuck the husks off the cobs. Then cut the corn off the cob.
In a large salad bowl, add chopped lettuce, beans, tomato, cheese, corn and olives. Stir.
When ready to serve, add corn chips and dressing to salad and toss.
Serve with optional toppings: sour cream, guacamole and pico de gallo.
Video
Notes
canned corn can be used instead of fresh
Feel free to add cooked ground beef or shredded chicken to this salad.