Steal Ryan Scott's 4th of July berry trifle

Grill a couple of ears of corn — nice and charred — and slice off kernels.

In small bowl stir together corn, beans and salsa. Set aside.

Grill your burgers, chicken and shrimp. Cut chicken and burgers into bite-size pieces.

In large bowl toss together meat of choice, lettuce, tomato, avocado and onions. Spoon corn mixture on top, top with Queso Fresco.

Dressing: Whisk together the olive oil, lime juice, cilantro salt and pepper and dress to your liking.

Marinade for the chicken and shrimp: Double the dressing recipe for the dressing.

Pudding: In medium saucepan over medium heat, heat milk and vanilla pod until bubbles form at edges.

In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in butter and discard vanilla pod.

Pour into shallow pan and cool in refrigerator for at least an hour.

Trifle: Place the strawberries and blueberries separately into two large bowls. Sprinkle each bowl equally with half the sugar and half the juice of one lemon. Mix and let set aside for at least 10 minutes.

In a clean bowl, whip 2 cups cream with 2 tablespoons sugar to medium/firm peaks, and set aside.

To assemble the trifle, spoon a layer of the vanilla pudding into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then spoon the cake with a layer of strawberries and their juices. Repeat and make 3 to 4 more layers alternating berries.

Top with a layer of whipped cream and toasted almonds. Cover and refrigerate until ready to serve.