1/4 cup de-stemmed cilantro

1/2 jalapeño pepper (de-seeded)

1/2 lime juice from fresh lime

1/8 cup white sugar

1/4 cup oil (I used olive, but I suspect you could use what you have on hand)

1/4 cup white wine vinegar 

In your food processor chop cilantro. Add jalapeño and chop. Add in lime juice. While blending add in sugar, oil and vinegar. 

For Salad:

5 cups cooked cous cous 

1 green bell pepper, chopped

1/4 purple onion, chopped

1 container of cherry tomatoes 

2 cups of freshly roasted corn

1/2 Tablespoon cayenne pepper (or to taste)

a smidge of butter

1. Cook cous cous according to package instructions. Allow to cool to room temperature (about 45 minutes or so). 

2. Prepare your corn by roasting or boiling two fresh ears. In a separate bowl, when cooled, cut it off of cob. Season with a bit of butter and cayenne pepper. Add to cous cous.

3. Chop up 1 green pepper, 1/4 of a purple onion, and add to cous cous. Add one container of cherry tomatoes. 

4. Mix up veggies in cous cous. 

5. Gently pour dressing on salad and toss. Let chill in fridge before serving. Garnish with cilantro, sour cream or avocado.