Tomato, Avocado and Roasted-Corn Salad

• 5 ears of corn, shucked
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1/2 cup raw pumpkin seeds
• 3 tablespoons fresh lime juice
• 2 tablespoons sherry vinegar
• 1 teaspoon sugar
• 1/4 teaspoon hot sauce
• 1/8 teaspoon cinnamon
• 1 1/2 pounds arugula (4 bunches), large stems discarded, leaves torn into bite-size pieces
• 3 ripe avocadospeeled, pitted and cut into 1/2-inch dice
• 2 large red tomatoes, cut into 1/2-inch dice
• 2 large yellow tomatoes, cut into 1/2-inch dice
• 2 medium cucumberspeeled, seeded and cut into 1/4-inch dice
• 3 ounces queso fresco or ricotta salata, crumbled (3/4 cup)

1. Preheat the oven to 500.
2. On a rimmed baking sheet, drizzle the corn with 2 tablespoons of the olive oil.
3. Season the ears with salt and pepper and roast for about 25 minutes, turning a few times, until the kernels are browned; let cool.
4. Cut the kernels from the cobs and transfer to a bowl.
5. Turn the oven down to 400.
6. Spread the pumpkin seeds in a pie plate and bake for about 4 minutes, or until lightly browned.
7. Transfer to a plate to cool.
8. Put 1/2 cup of the corn kernels in a blender.
9. Add the lime juice, sherry vinegar, sugar, hot sauce and cinnamon and puree.
10. With the machine on, add the remaining 1/2 cup of olive oil in a thin stream and blend until emulsified.
11. Scrape the vinaigrette into a bowl and season with salt and pepper.
12. In a large bowl, toss the remaining corn kernels with the arugula, avocados, red and yellow tomatoes and cucumbers.
13. Add the vinaigrette and toss well.
14. Mound the salad on a large platter, scatter the pumpkin seeds and crumbled cheese on top and serve.

corn, extravirgin olive oil, salt, pumpkin seeds, lime juice, sherry vinegar, sugar, hot sauce, cinnamon, arugula, red tomatoes, yellow tomatoes, queso fresco

Taken from www.foodandwine.com/recipes/tomato-avocado-and-roasted-corn-salad (may not work)