HOW TO MAKE
For the Dressing: add oil, vinegar, lime juice, cumin, oregano, maple syrup, pickled jalapeno brine and salt + pepper to a jar.
1
Shake it up!
2
Grill the corn on a bbq for 8-10 minutes, or until charred all over. Cool then slice off kernels.
3
To a large bowl add the romaine, corn, tomato, bell peppers, cucumber, and avocado.
4
Add dressing and mix!
5
Serving right away. Try my Jalapeno Popper Wrapped Chicken with this tasty summer corn salad.
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