Tuesday Amy (a lady in my class) and I made a fiesta corn salad for a lunch meeting we were catering that day. It was delicious! I didn't have my camera that day, but the recipe was blog worthy so here it is without a picture.
Fiesta Corn Salad
Corn on the cob (maybe 5 or 6)
1-2 Roasted red bell peppers
1 red onion, diced
1-2 tomatoes, sliced into wedges
1-2 avocados sliced
Salt and pepper to taste
The juice of 1-3 limes (it just all depends on how big you are making your salad)
Toasted cumin seeds (Just put whole cumin seeds in a hot pan and toss for a minute or two until they smell cooked and nutty!)
Blanch the corn (drop into boiling water for just a minute or two) and pull out and put into cold water to stop the cooking process. Cut the corn from the cob and put in a bowl. Add diced red onion, diced roasted red peppers and a handful of torn cilantro leaves. Coat with lime juice and season with salt, pepper and toasted cumin seeds. Put on top of a bed of fresh romaine lettuce and top with a lime wedge, a couple of tomato wedges and a few avocado slices. The lime juice should have enough flavor to not need any dressing, but if you want it, you can add ranch and it would be delicious that way as well.