If using frozen corn, thaw and drain. For extra flavor, char the corn: heat 1 tbs oil in a medium skillet over medium-high heat, add corn and cook without stirring until some kernels brown, 3–4 minutes; stir and cook another 2–3 minutes. Remove and cool slightly.

In a bowl combine corn, black beans, diced red bell pepper, diced red onion and chopped cilantro.

Whisk together 2 tbs lime juice, 1 tbs olive oil, 0.5 tsp ground cumin, 0.5 tsp salt and 0.25 tsp black pepper; pour over the corn mixture and toss to combine. Taste and adjust seasoning. Refrigerate until ready to use.

Spicy Ranch

In a bowl whisk together 0.5 cup mayonnaise, 0.5 cup buttermilk and 0.25 cup sour cream until smooth.

Stir in chopped chives, chopped parsley or cilantro, 1 tsp minced garlic, 0.5 tsp smoked paprika, 1 tsp hot sauce and 1 tsp lime juice. Season with 0.5 tsp salt and 0.25 tsp black pepper.

Taste and adjust heat or acidity (add more hot sauce or lime). Cover and chill at least 15 minutes to let flavors meld. If too thick, thin with additional buttermilk 1 tsp at a time to reach desired pourable consistency.

Salmon (Blackened)

Pat salmon fillets dry with paper towels and brush both sides lightly with 2 tbs olive oil.

In a small bowl combine 2 tsp paprika, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp cayenne pepper, 1 tsp salt and 1 tsp black pepper. Mix well to form the blackening spice blend.

Generously press spice blend onto both sides of each fillet so they are well coated. Let sit 5 minutes to adhere.

Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tbs butter or oil and swirl to coat. Carefully place salmon fillets in the pan (do not overcrowd). Sear 3–4 minutes without moving, until a dark crust forms.

Flip and cook 2–4 minutes more until salmon reaches desired doneness (internal temperature 125–130°F for medium-rare to 135°F for medium) and flakes easily. Remove to a plate and let rest 2–3 minutes.

Salad Assembly

On four plates or a large serving platter divide 8 cups mixed greens evenly.

Scatter diced tomatoes, thinly sliced red onion, crumbled queso fresco, and sliced avocado (if using) over the greens.

Spoon about 3–4 tbs of the corn & black bean relish onto each salad (or divide equally).

Place one blackened salmon fillet on top of each salad.

Drizzle 2–3 tbs spicy ranch over each plated salad (or serve on the side).

Top with tortilla strips for crunch and sprinkle a little extra chopped cilantro if desired. Serve immediately.