Southwestern Summer Salad
Cabot Chipotle Cheddar adds a spicy zip to this easy chopped salad. Line the serving platter or individual plates with curly leaves of frisee or lettuce, spoon the salad on top and garnish with whole sprigs of cilantro or parsley.

1 clove garlic, peeled
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon ground black pepper
3 ears fresh corn, husks removed and bases trimmed
2 California (Haas) avocados, pitted, peeled and diced
1 1/2 cups finely diced Cabot Chipotle Cheddar (about 7 ounces)
1 cup chopped jarred roasted red peppers
1/4 cup chopped fresh cilantro or parsley

Coarsely chop garlic. Sprinkle with the 1/2 teaspoon salt and mash into paste with blade of knife held sideways. Scrape into small bowl and whisk in oil, vinegar and pepper; set aside. (Alternatively, puree ingredients in blender.) Stand each ear of corn up on end and cut down along cob with sharp knife, removing raw kernels in strips. Break up corn and put in large bowl. Add avocados, cheddar, red peppers and cilantro or parsley. Pour reserved dressing on top and stir gently to combine. Serve immediately, or cover and refrigerate for up to 1 day.

Makes 8-10 servings