This salad is delicious and unexpected. If you added grilled chicken or shrimp, it would be a complete meal. Here’s the recipe:

Ingredients

• 5 ears of corn, de-cobbed
• 1 jalepeno or green bell pepper, diced
• 1 bunch of green onions, chopped.
• 1 bunch of cilantro, finely chopped
• 1 cup or so of chopped tomatoes
• 1/2 cup of cotija cheese or queso fresco, crumbled.
• 2 heads of romaine, chopped.
• 1/2 cup whole milk plain yogurt
• 1 T lime juice
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp cumin
• dash of hot sauce (or two)

Instructions

Heat up a cast iron skillet and place the corn into it, no oil needed. While the corn is roasted (watch it and stir often), chop up your other ingredients. It should take around five minutes to roast the corn, then set it aside and let it cool for about 20 minutes. In a large bowl, toss the lettuce, peppers, green onion, cilantro, tomatoes, cheese, and roasted corn. In a jar with a lid, shake the yogurt, lime juice, garlic powder, smoked paprika, salt, cumin, and hot sauce together until blended. Taste it for flavor and adjust accordingly. Using only half the dressing, toss the salad. When you serve, drizzle more dressing on the top of the salad.