5 ears Florida sweet corn, kernels cut from cobs
2 heads Florida romaine lettuce, trimmed and cut in half longways
1 small Florida jalapeno, seeded and diced fine (if desired for heat)
2 Florida sweet bell peppers, seeded and diced small
1 teaspoon olive oil
1 tablespoon garlic, minced
1/4 cup mayonnaise
2 limes, juiced
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 cup Cotija cheese, grated (feta or parmesan can be a substitute)
1/4 cup fresh cilantro, chopped fine
1 cup Charred Florida Tomato Dressing (or your favorite dressing)
Sea salt and fresh ground pepper to taste
Preheat a large saute pan over medium heat. Carefully add the olive oil and corn kernels to the preheated pan. Cook the corn for about 2 minutes and add the garlic. Stir the corn occasionally and cook another 2 minutes. Remove the corn from the pan and let it cool to room temperature. Add the cooked and cooled corn kernels to a medium mixing bowl. Add the jalapeno, sweet bell peppers, lime juice, mayonnaise, chili powder, smoked paprika, Cotija cheese and cilantro. Stir ingredients to combine. Taste and adjust seasoning with salt and pepper. Place a half of the romaine head each on a chilled salad plate. Evenly dress each salad with a quarter cup of the Charred Florida Tomato Dressing. Add an even amount of the corn mixture to the top of each dressed salad. Serve chilled.
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