Ingredients 
6 fresh ears of corn, shucked and cut from the cob
1/3 cup champagne vinegar
1 lime, juice and zest
1 tsp chopped jalapeno
1/8 tsp cinnamon
2 tsp sugar
3 glugs hot pepper sauce
1/8 tsp Ancho chili powder
3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
2 cups arugula
kosher salt
freshly ground black pepper
1/2 red onion, chopped fine
2 jalapenos, seeded and chopped fine
1/4 cup cilantro, chopped fine
1 large cucumber, peeled, seeded and chopped
1 can black beans, drained and rinsed
4 red tomatoes, seeded and diced
1 cup pecans, toasted and chopped
queso fresco cheese, crumbled

Preheat oven to 350 degrees. On a baking sheet, place the pecans in the oven until fragrant and golden in color. Remove from oven, let cool and chop. Raise the temperature of the oven to 400 degrees. Toss all corn with 3 Tbsp Italian olive oil and generously add salt and pepper. On a baking sheet, roast corn in the oven until it takes on a golden color. Remove from oven and let cool.

For the dressing, take 1/2 cup of the roasted corn and put in a blender, then add champagne vinegar, lime juice, and zest, jalapeno, spices and sugar, hot pepper sauce, salt and pepper and blend until smooth. Keep the blender going and slowly pour 3 Tbsp Italian olive oil. Adjust seasonings to taste.

In a large bowl, toss roasted corn, onion, jalapeno, cilantro, cucumber, black beans, and tomatoes with dressing. Evenly coat ingredients, you might have extra dressing. Plate the corn salad on a bed of arugula and garnish with pecans and queso fresco cheese.

Serves 4-6