Scoopable* Grilled Corn Salad

6 ears of corn, shucked

4 tablespoons Persian Lime Olive Oil, divided

1/2 cup sour cream

3 tablespoons Key Lime Balsamic Vinegar

1 teaspoon smoked paprika (optional)

Salt and pepper to taste

1/4 cup diced red onion

1 pint cherry tomatoes, halved

1 avocado, diced

5 strips of crisp bacon

1/2 cup crumbled Queso Fresco

4 cups Frito Scoopable* corn chips

Rub the corn with the olive oil and grill on a grill or in a cast-iron or grill pan until it has nice char marks.  Cool and then cut the kernels from the cobs by standing the cob on its end in a bowl and slicing down with a sharp knife to remove the kernels. 

In a small bowl, combine the sour cream, vinegar, 2 tablespoons olive oil, smoked paprika, salt, pepper.  Whisk to make a dressing.

To the corn, add the remaining vegetables, bacon, cheese, and 1 cup of broken up corn chips.  Then drizzle on the dressing and lightly toss.

Serve mixture on it's own, with Frito Scoopable chips as an appetizer or use as a condiment in tacos.

The sauce is great by itself as the dressing in tuna salad or over fruit.

* We so stole this recipe from Frito-Lay and altered the ingredients to make it our own.  Thank you, Frito-Lay.

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© 2017 Emerald Coast Olive Oil