Prepare the Dressing:

• In a small bowl, whisk together Crema Mexicana, lime juice, and hot sauce/taco seasoning. Set aside.

Grill the Corn (Optional):

• For added flavor, rub 2 ears of corn with olive oil, salt, and pepper and grill for about 20 minutes.

• Trim kernels from the cobs and set aside. (Alternatively, use canned, drained corn.)

Prep the Vegetables:

• Wash and chop romaine lettuce, tomatoes, and bell peppers.

• Dice avocado and toss with a bit of lime juice to prevent browning.

Assemble the Salad:

• Use a trifle bowl or clear glass bowl for a beautiful layered presentation.

• First layer: Add ½ of the chopped romaine.

• Second layer: Evenly spread black beans over the lettuce.

• Third layer: Add a layer of grated cheese, followed by tomatoes.

• Fourth layer: Add the remaining lettuce.

• Fifth layer: Combine diced bell peppers and corn and spread over the top. Reserve a little for garnish.

• Sixth layer: Drizzle with the prepared dressing.

Garnish & Serve:

• Arrange avocado chunks around the top perimeter.

• Fill the center with tortilla strips.

• Sprinkle reserved tomatoes, peppers, and corn over the top for a colorful finish.

• Serve immediately and enjoy!