Salad with Latin flavour: Tomato, Avocado & Grilled Corn Salad (Susan Sampson, 8/31/07, The Star)

3 ears corn, shucked

1 tbsp + 1/3 cup extra-virgin olive oil

Sea salt + freshly ground pepper to taste

1/3 cup raw pumpkin seeds (pepitas)

2 small bunches arugula (about 1 lb...), large stems discarded, leaves torn in bite-sized pieces

3 ripe tomatoes, cut in 1/2-inch dice

2 ripe avocados, cut in 1/2-inch dice

1 large cucumber, peeled, seeded, cut in 1/4-inch dice

2 tbsp lime juice

1-1/2 tbsp sherry vinegar

1/4 tsp hot sauce

1/2 tsp granulated sugar

1/8 tsp ground cumin

1/4 lb ... queso fresco, crumbled (about 1 cup)

Preheat barbecue to 500F. Place corn on barbecue grill pan. Brush with 1 tablespoon oil. Sprinkle with salt and pepper. Grill, turning occasionally, 20 to 30 minutes, or until browned. Let sit until cool.

Spread pumpkin seeds on small baking sheet. Roast in preheated 400F oven, stirring occasionally, 3 minutes or until lightly browned. Transfer to plate.

Cut corn kernels from cobs and transfer to large bowl. Add arugula, tomatoes, avocados and cucumber.

In medium bowl, whisk together lime juice, vinegar, hot sauce, sugar and cumin. Whisk in remaining 1/3 cup oil. Season with salt and pepper. Add to vegetables. Toss gently.

Place on serving platter. Scatter queso fresco over top. Scatter pumpkin seeds over top.