Preheat oven to 375°F, in a non-reactive mixing bowl and shape tortilla to inside of bowl and place in oven for 15 minutes until shape of bowl is held and crispy. Remove the tortilla once the bowl is cool to handle. Also wrap the corn in foil and roast for 45 minutes at the same temperature.
Prepare salad components with shredding the iceberg, halving the tomatoes, slicing the avocado, crumbling the Queso Fresco, spiral cutting the cucumber, dicing the onion and chopping the cilantro.
Once the corn is roasted remove it from the oven and retherm Chicken Tinga Style Sausage in a foil lined sheet tray for 15 minutes time or until internal temperature is 165.
Allow the corn to cool and slice the niblets off the cobb and reserve for assembly.
Begin assembling with the tortilla bowl. Add the lettuce then arrange the rest of the ingredients, drizzle with Ranch dressing and serve.
2 1/2 oz. Burke® Chicken Sausage with Tinga-Style Seasonings