Roasted Corn, Sweet Papaya And Lobster Salad

• 2 cups corn kernels, (if frozen thawed)
• 1 nedium red onion, cut into one inch chunks
• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme
• 1/2 cup mayonnaise
• 1 cup packed cilantro
• 1/3 cup fresh lime juice
• 4 ounces manchego cheese
• 1 serrano pepper, minced
• 2 cups lobster meat, cut into bite size pieces (can be from frozen fully cooked lobster, thawed)
• 3/4 cup dried sweetened papaya
• 4 romaine lettuce leaves, for serving
• 1/4 cup cashews
• cilantro sprigs, for garnish

1. Preheat oven to 425 degrees. Coat baking sheet with non-stick cooking spray. Place corn and red onion on cookie sheet. Drizzle with olive oil and sprinkle with thyme. Roast for 10 to 15 minutes, shaking pan occasionaly, until vegetables are tender and browned in places. REmove from heat and allow to cool. Meanwhile prepare dressing by combining in a bowl of a blender the mayonnaise, cilantro, lime juice, cheese, and pepper. Process until smooth. Add salt and pepper to taste. In a large bowl combine the corn and onion, lobster and papaya. Pour some dressing over lobster mixture, toss to coat well. Add more dressing if needed, reserving any extra dressing for another use. Arrange lettuce leaves on each of four plates. Divide lobster salad between each of four leaves. Sprinkle with cashews and garnish with additional cilantro sprigs. Serve immediately.

corn kernels, red onion, olive oil, thyme, mayonnaise, cilantro, lime juice, manchego cheese, serrano pepper, lobster meat, papaya, cashews, cilantro sprigs

Taken from www.epicurious.com/recipes/member/views/roasted-corn-sweet-papaya-and-lobster-salad-1206981 (may not work)