tomato avocado and roasted corn salad

Soups & Salads

Put 1/2 cup of the corn kernels in a blender. Add the lime juice, sherry vinegar, sugar, hot sauce and cinnamon and puree. With the machine on, a

5 ears of corn, shucked
1/2 cup plus 2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
1/2 cup raw pumpkin seeds
3 tablespoons fresh lime juice
2 tablespoons sherry vinegar
1 teaspoon sugar
1/4 teaspoon hot sauce
1/8 teaspoon cinnamon
1 1/2 pounds arugula (4 bunches), large stems discarded, leaves torn into bite-size pieces
3 ripe avocados—peeled, pitted and cut into 1/2-inch dice
2 large red tomatoes, cut into 1/2-inch dice
2 large yellow tomatoes, cut into 1/2-inch dice
2 medium cucumbers—peeled, seeded and cut into 1/4-inch dice
3 ounces queso fresco or ricotta salata, crumbled (3/4 cup)

Preheat the oven to 500°. On a rimmed baking sheet, drizzle the corn with 2 tablespoons of the olive oil. Season the ears with salt and pepper and roast for about 25 minutes, turning a few times, until the kernels are browned; let cool. Cut the kernels from the cobs and transfer to a bowl.
Turn the oven down to 400°. Spread the pumpkin seeds in a pie plate and bake for about 4 minutes, or until lightly browned. Transfer to a plate to cool.
Put 1/2 cup of the corn kernels in a blender. Add the lime juice, sherry vinegar, sugar, hot sauce and cinnamon and puree. With the machine on, add the remaining 1/2 cup of olive oil in a thin stream and blend until emulsified. Scrape the vinaigrette into a bowl and season with salt and pepper.
In a large bowl, toss the remaining corn kernels with the arugula, avocados, red and yellow tomatoes and cucumbers. Add the vinaigrette and toss well. Mound the salad on a large platter, scatter the pumpkin seeds and crumbled cheese on top and serve.