Blanch the corn in lightly salted water for 3 minutes. Remove from boiling water and immediately plunge into cold water to stop the cooking process. Once cool, cut the corn from the cobs. Toss the corn and tomatoes with extra-virgin olive oil and season with salt.

Peel, remove seed and slice the avocados. Fan the sliced avocados around the outside of a large platter. Spoon corn and tomatoes onto the center of the plate and press with spoon to create a well in the middle. Add ½ cup of the avocado dressing into the center of the well.

Toss the kale with the remaining ½ cup dressing and add the salad to the center of the platter. Garnish with crumbled cheese. Serve this salad alongside your favorite grilled protein with a nice cool glass of Spanish Rosado.

OTRA Avocado Dressing:

Place lime juice, cilantro, garlic, cayenne pepper, avocado and olive oil in a blender and purée until smooth. Slowly add just enough water to achieve the proper consistency, which should be just thin enough to dress the salad (similar to a Caesar dressing). Season with salt to taste. Makes approximately 2½ cups.

Note: The dressing will produce more than needed for this salad. We like to serve it in a small jar with a spoon on the side along with the chicken (or whichever protein you decide to serve).