Scoopable* Grilled Corn Salad
We found this recipe on the Frito-Lay website and altered the ingredients to make it our own. It's delicious and fun.
Thank you, Frito-Lay.
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 and slicing down with a sharp knife to remove the kernels. Cut slowly so the kernels don't fly all over.
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.