Instead of the usual Tuscan panzanella salad with tomatoes, onion and garlic rubbed bread, this panzanella uses croutons made from cheddar jalapeño cornbread and a whole lot of diced veggies, grilled corn and a creamy avocado dressing! It's delicious - we had it Thursday night with a grilled flank steak! You can add really whatever veggies you have on hand. Beans would be great in this too! We loved this salad topped with crumbled cotija cheese and toasted pepita seeds. It makes a good amount - at least enough for 6 - will be a perfect summertime party salad!