Roasting the Corn

1)  First, preheat an oven to 350°F.

2)  Lightly coat heads of corn in olive oil, season with salt and cover with foil.

3)  Roast corn for 45 minutes, remove from oven.

Herbed Croutons

1)  Cut bread into 1 ½ inch cubes and set aside in large mixing bowl.

2)  Blend 1 cup of olive oil with garlic cloves until mixture is a fine puree and pour this mixture over diced bread.

3)  Then add finely chopped rosemary, thyme and epazote and season with salt and pepper to taste.

4)  Spread bread evenly on two sheet trays and toss into oven at 350°F.

5)  Bake for 15-20 minutes or until bread is crisp and golden, remove from oven.

Finalizing The Prep & Building The Salad

1)  Finalize all prep by cutting tomatoes in sizes similar in shape to bread pieces and cut corn off the cob. Also, ensure that cooked black beans are properly drained before adding to salad mix.

2)  To build salad, in an oversized mixing bowl, add Los Altos Queso Fresco del Rancho, the bread, tomatoes, corn, black beans, rough chop basil leaves, lemon zest, lemon juice and olive oil.

3)  Season with salt and pepper, to taste, and toss to evenly mix flavors.