• Whisk together lime juice, oil, garlic, salt, pepper and cumin.
• Combine all other ingredients in a large bowl. Toss with the dressing, and refrigerate for at least four hours or overnight, stirring every couple of hours.
• Serve with crisp tortilla chips, or even on a bed of lettuce as a salad.
• Add 1 cup boiled popcorn shrimp, diced chicken or shredded pork, if desired.

Roasted Corn

• Shuck and clean the corn of all the silt
• Neutral oil, to brush on ears
• 1 teaspoon salt, or to taste
• ½ teaspoon cumin, or to taste
• Preheat oven to 400° F and arrange an oven rack in the middle of the oven.
• Brush ears of corn lightly with neutral oil. Sprinkle with salt and cumin.
• Place on a foil-covered baking sheet and roast for 10 minutes. Turn ears and roast for 10 more minutes, or until kernels are beginning to color.
• You can also do this under the broiler, but watch carefully so your corn doesn’t burn.
• Remove pan from oven and let corn cool.
• Remove corn kernels from the cob by holding an ear vertically in the center of a large bowl or on a clean, lint-free kitchen towel on top of a cutting board.

  Make sure that one end of the ear is firmly on the bottom of the bowl/cutting board.
• Slice kernels off with long downward strokes of your chef knife, turning ear a bit after each cut.

  Try to keep the kernels whole, but if you misjudge and just cut off the tips, don’t worry—just make another pass with your knife.