As Autumn is approaching, fresh corn is becoming plentiful and cheap. When cooking corn on the cob (I boil mine for 5 minutes with a teaspoon of sugar, no salt), make sure that you cook one or two additional cobs for your packed lunch the next day. Just stand the cob on its side and run a chef’s knife through. It will be delicious in your salad. Don’t forget to view my posts on packed lunches for other packed lunch ideas.