Spicy Corn Salad - cooking recipe

Ingredients

6 ears corn
2 jalapeno peppers, roasted & peeled
2 green onions, minced
1/3 cup fresh cilantro, minced
1 1/2 cups cherry tomatoes, halved
1/2 ripe avocado, sliced
1 teaspoon Dijon mustard
1 clove garlic, crushed
2 tablespoons fresh lemon juice or 2 tablespoons lime juice (I prefer lime)
1/2 cup plain nonfat yogurt
1/2 cup fat free sour cream
2 teaspoons ground cumin

Preparation

Cook the corn in a pot of boiling water.
Be careful not to overcook.
Drain,& scrape the kernels off the cobs into a bowl.
Add peppers, green onions, cilantro and tomatoes& toss.
In a food processor, mix the rest of the ingredients until smooth.
Add the dressing to the salad& mix lightly.
Cover salad with Saran Wrap& refridgerate overnight, to let the flavours combine.