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.
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.
Enjoy with a cold Mexican beer, such as Tecate or Dos Equis.