YIELD: Makes 8 servings
In a medium skillet, add drained and rinsed corn. Over medium-high heat, char corn kernels in dry skillet until slightly blackened, about 5-8 minutes. Remove from heat and set aside. Add all dressing ingredients into a blender or blend using immersion blender. Set aside. In a large bowl, mix chopped lettuce, black beans, red pepper and charred corn together. Add salmon, diced avocado and about half of the prepared dressing to bowl and mix to combine. Top salad with crumbled Cotija cheese.