Combine fresh lime juice, honey, cumin, minced garlic, and salt in a bowl.

In a slow, steady stream, add both the canola and extra virgin olive oils while stirring continuously with a fork or small whisk.

Taste the dressing and add more salt and pepper if needed. Set aside.

Preheat your oven to 400°F (200°C).

Stack the corn tortillas on a cutting board, cut in half, then cut each stack of halves into thin strips approximately ¼-inch thick.

Transfer the tortilla strips to a sheet pan, drizzle with canola oil, sprinkle with sea salt, and toss to coat.

Bake for 15-20 minutes, stirring every 5 minutes until light golden brown and crisp. Set aside to cool.

Place the corn in the microwave and cook for 3 ½ minutes. Let it cool for 5 minutes before handling.

Remove the bottom end of the corn, pull back husks and silks, then cut the kernels from the husks and set aside.

In a large bowl, mix the corn kernels with the remaining salad ingredients: chopped romaine lettuce, bell pepper, red onion, jicama, zucchini, diced tomatoes, and black beans.

Pour the dressing over the combined salad ingredients and stir to coat everything evenly.

Garnish with cilantro leaves, if desired, and serve with the crispy tortilla strips on top or in a bowl on the side.