Bring 1-inch of water to boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.
Whisk lime juice, oil, cumin (or cilantro), salt and pepper in a large bowl. Add the corn, beans, cabbage, tomato, onion, and jalapeno; toss to coat. Refrigerate until ready to serve.
Options:
add chopped avocado
add 1 1/2 cups quinoa (~ 3 cups cooked), rice, barley, etc.
If adding a grain, make 1 1/2 time amount of dressing (lime juice, oil, cumin and salt)
