Spicy Corn Salad

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

1. Cook the corn in a pot of boiling water.
2. Be careful not to overcook.
3. Drain,& scrape the kernels off the cobs into a bowl.
4. Add peppers, green onions, cilantro and tomatoes& toss.
5. In a food processor, mix the rest of the ingredients until smooth.
6. Add the dressing to the salad& mix lightly.
7. Cover salad with Saran Wrap& refridgerate overnight, to let the flavours combine.

corn, peppers, green onions, fresh cilantro, cherry tomatoes, avocado, mustard, clove garlic, lemon juice, nonfat yogurt, sour cream, ground cumin

Taken from www.food.com/recipe/spicy-corn-salad-56683 (may not work)