Spicy Corn Salad

• ears corn↗6
• jalapeno peppers, roasted & peeled↗2
• green onions, minced↗2
• cup fresh cilantro, minced↗1⁄3 cup
• cups cherry tomatoes, halved↗1 1⁄2 cups
• ripe avocado, sliced↗1⁄2
• teaspoon Dijon mustard↗1 teaspoon
• clove garlic, crushed↗1
• tablespoons fresh lemon juice or 2 tablespoons lime juice (I prefer lime)↗2 tablespoons
• cup plain nonfat yogurt↗1⁄2 cup
• cup fat free sour cream↗1⁄2 cup
• teaspoons ground cumin↗2 teaspoons

Step-by-step instructions

1. 1

   Cook the corn in a pot of boiling water.

2. 2

   Be careful not to overcook.

3. 3

   Drain,& scrape the kernels off the cobs into a bowl.

4. 4

   Add peppers, green onions, cilantro and tomatoes& toss.

5. 5

   In a food processor, mix the rest of the ingredients until smooth.

6. 6

   Add the dressing to the salad& mix lightly.

7. 7

   Cover salad with Saran Wrap& refridgerate overnight, to let the flavours combine.