Mexican Salad Bowl - cooking recipe

Ingredients

2 ears corn-on-the-cob, shucked
1 None whole wheat flour tortilla
1/2 tsp Mexican spice blend
1 None lime, juiced
2 tbsp sour cream
1 tsp Tabasco sauce
2 large tomatoes, chopped
1 large red pepper, seeded and chopped
1 None red onion, finely chopped
1 cup canned kidney beans, rinsed
1 head baby Romaine lettuce, washed, leaves separated
1 tbsp shaved Parmesan cheese
None None Cilantro leaves, to serve

Preparation

Bring a large saucepan of salted water to a boil. Add corn and cook 3-4 mins, until just tender. Remove corn and set aside to cool.
Preheat broiler. Place tortilla on a baking pan and sprinkle with spice blend. Broil 1-2 mins, turning once, until crisp and golden. Set aside until ready to serve.
For the dressing, whisk lime juice, sour cream and Tabasco sauce in a small bowl. Season to taste.
Slice corn from the cob. Transfer to large bowl with tomatoes, pepper, onion and beans. Season to taste and toss well.
Serve salad on lettuce. Top with Parmesan cheese and cilantro leaves. Drizzle salad with dressing and serve with broken pieces of tortilla.