> 3 ears corn , shucked
> 3 large ripe tomatoes
> 1/3 cup chunky blue cheese dressing
Wrap the corn in damp paper towels and place on a microwave-safe plate. Microwave 3 min., until tender. Let cool.
Meanwhile, core and chop the tomatoes. Add to a large bowl.
Cut kernels from corn cobs. Stir corn into tomatoes along with the dressing. Season with salt and pepper to taste.