Categories: Salad

Ingredients

• 4 ears fresh corn, shucked
• 8 oz. package tricolor mini sweet peppers
• 1 head romaine lettuce, chopped
• 1 cup chopped English cucumber
• 1 large tomato, chopped
• 1 cup crushed tortilla chips
• Creamy Jalapeno Dressing (see recipe)

Directions

1. Heat a grill pan over medium-high heat. Grill corn and peppers, turning frequently, until blistered. Let stand until cool enough to handle. Cut corn kernels off cobs. Halve and seed peppers.

2. On a large platter, layer lettuce, cucumber, tomato, corn, peppers, and tortilla chips. Serve immediately with Creamy Jalapeno Dressing.

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