Ingredients:

• 1 ½ cups canned or fresh corn kernels (cut from 3 corn cobs)
• 2 teaspoons olive oil
• 4 cups shredded romaine lettuce
• ½ cup blueberries
• 1 ripe avocado, diced
• ½ cup cilantro leaves, diced
• 2 tablespoons lime juice
• ½ teaspoon salt

Directions:

In a large bowl, toss romaine, blueberries, avocado, cilantro, lime juice, corn and salt until evenly blended

Option: Roast corn:

1. Preheat oven to 400-degrees F
2. In a medium bowl toss corn with olive oil
3. Spread corn out in a single layer on a rimmed baking sheet lined with parchment paper. Roast about 25 minutes.
4. Mix corn with wooden spoon and spread corn out again to a single layer. Continue roasting corn for another 5 to 10 minutes or until about half the kernels are a deep brown color. Let cool slightly then toss into the salad.