Salad Preparation

1. Peel husks off the corn then break in half. You can do this by placing one on the edge of your counter and apply pressure to the middle of the cob then it will split in half. You can also just break it in half with your hands. I have you cut them in half because I find it easier to cut the kernels off when they have a nice flat surface to balance on in step 3.
2. Fill a large pot with water and bring to a boil. Add a couple of teaspoons of salt then add the corn. You may have to do this in 2 batches, depending on the size of your pan. Cook for 5 minutes then remove the corn with tongs and place on a large plate or baking sheet to cool.
3. When cool enough to handle, take one of the cobs and hold upright on a cutting board and with a sharp knife cut off the kernels, placing them in a large salad bowl as you go.
4. Cut cherry tomatoes in half and add to bowl.
5. Slice the avocado into nice 1 inch chunks so they will hold their shape, then add to bowl
6. Add the crumbled feta and cilantro.

Spicy Jalapeño and Lime Vinaigrette

Turn on stove burner to high and place the jalapeño directly onto the flame. After a few minutes, use your tongs to turn it to the other side and continue to cook until dark and blistered on all sides.  Remove from flame and let cool. Once cool, trim off the stem and cut into a few chunks then place into the bowl of a food processor or blender.

1. Squeeze 1-1/2 limes into the bowl.
2. Place all other ingredients into the bowl and mix until smooth.
3. Taste, then add salt and pepper.
4. Sometimes I will add another half of lime before serving.

Assembling

1. Toss corn, tomatoes, avocado, feta and cilantro with 3/4 of the vinaigrette. Pour over lettuce or arugula and add additional dressing if needed.