This was posted recently by Heather Marks on Cleveland's Fox 8 website:
Tex-Mex Corn Salad
Cook 1 small bag of corn kernels (1 and a half to 2 cups). Add one fourth cup Baconnaise, one fourth cup diced cherry tomatoes, 2 teaspoons Lime juice, 2 teaspoons of Chili Powder (medium heat), and 2 Tablespoons grated or shredded Parmesan, Romano or Asiago cheese. Mix and serve chilled. You can also do a variation with corn on the cob. Just put out small bowls of the Baconnaise, grated parmesan and chile powder with a small spoon, and lime wedges. People can slather the Baconnaise and sprinkle the other ingredients directly on the cob.