Mexican Chopped Salad

Step 1

Preheat a gas or charcoal grill on high heat.

Step 2

Rub corn with olive oil and sprinkle with cumin, salt and pepper. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.

Step 3

While the corn is cooling, make the dressing. In a small bowl combine the lime juice, cumin, cayenne pepper, salt, black pepper and honey. Slowly whisk in the olive oil.

Step 4

To assemble the salad, combine the scallions, radishes, peppers, tomatoes, and cilantro. Add the romaine, cabbage and Queso Fresco and toss with the vinaigrette.