What to do with leftover corn on the cob ...

Celia and Charlie LOVE corn on the cob, but after they eat so many pieces I have to draw the line.  Celia has eaten leftover corn on the cob for breakfast many times.  Over the holiday weekend, we found ourselves with 4 halves of corn on the cob leftover and I was tired of serving it that way.  The corn found itself in a great corn and bean salad.  The first night we at it as a side dish salad, the second night I used it on steak tostados, the third night I topped nachos with it and brought them to our neighbors for dinner.  Needless to say this is a very delicious and versatile dish.  Let me know how you use it!

Corn and Black Bean Salad
Ingredients:
1 Can Black Beans Drained
1 Can Rotel, Mexican Lime & Cilantro Style, Drained
2 Cups Cooked Corn (about 2 ears, corn on the cob)
4 oz Chive and Onion Cream Cheese
1/2 Cup Diced Vidalia Onion
1/2 Tsp Taco Seasoning
2 & 1/2 TBSP Guacamole Dip (the pre-made dip style)

Mix all ingredients together in a large bowl.  Refrigerate until ready to eat or use.