Step 1

Place a cast-iron or other heavy-bottomed skillet over high heat and let it get hot enough for water to skitter over the surface when sprinkled on the pan. Add the corn and a generous pinch of salt and stir. Let the corn dry fry in the pan for three minutes, or until the corn is fragrant, has released some liquid, and has some golden brown spots. Transfer the corn to a plate to cool.

Step 2

On a large serving platter, arrange the bite sized pieces of romaine lettuce. Arrange the remaining ingredients on top of the lettuce in stripes in the following order: cilantro leaves, hard boiled egg slices, black beans, tomatoes, cucumber cues, red bell pepper cubes, olives, carnitas or pulled pork, and thinly sliced green onions. Arrange the avocado cubes and cheese cubes along the sides perpendicularly to the other stripes. Scatter lime wedges over the salad and serve. If desired, Fritos make a wonderful garnish.