Roasted Corn and Jicama Salad

2 teaspoons extra virgin olive oil
3 large ears corn, corn scraped off, or use frozen corn that has been thawed, about 3 cups
1 medium jicama, 3 - 4 cups, peeled and diced
1 teaspoon lime zest
2 tablespoons fresh lime juice
1 medium jalapeno, seeded and diced small or use 1/2 serrano pepper, seeded and diced to add more heat/spice
1 large red bell pepper, seeded and diced, about 1-1/2 cups
1 medium avocado, divided
1/2 teaspoon minced garlic
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1 tablespoon red or white wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon honey
1/4 cup greek yogurt, whole or lowfat milk
2 tablespoons extra virgin olive oil
1/4 cup Italian parsley, finely chopped
1/4 cup cilantro, chopped
1/4 cup chives, finely chopped
1/2 teaspoon salt
ground black pepper, to taste

Warm the 2 teaspoons of olive oil in a medium skillet.
Add the shucked corn and cook over medium high heat for about 5 minutes or until corn becomes a little brown at the edges.
In a medium bowl, combine the sauteed corn, diced jicama, lime zest and juice. Toss to coat the jicama with the lime juice. Add the peppers.
Dice one half of the avocado and add it to the mixture. Toss well and set aside.
In the bowl of a food processor or blender, mince the garlic.
Add the next 6 ingredients and the reserved avocado half and process until smooth.
Drizzle the olive oil through the feed tube with the machine running. From time to time stop the machine and scrape down the sides to blend mixture well.
Transfer the dressing mixture to the corn/jicama bowl, toss well. Add the chopped herbs and toss again.
Season with the salt and pepper, as desired.

Nutrition Information