Ingredients
- 2 tablespoons vegetable oil
- 6 ears of corn
- 1 avocado, diced
- 1/2 red onion, minced
- 1 pint cherry tomatoes, halved
- 1/2 bunch of cilantro, roughly chopped
- 5 strips of bacon, chopped
- 1/2 cup queso fresco, crumbled
- 4 cups Fritos Scoops Corn Chips
- Salt and pepper
- 1/4 cup lime juice
- Zest of 1 lime
- 1/2 cup sour cream
- 1 tablespoon honey
- 2 teaspoon smoked paprika
- 1/2 cup olive oil
Steps
- Heat a grill pan over medium high heat.
- Rub each ear of corn with oil, salt and pepper.
- Grill until lightly charred, turning as needed.
- Remove the corn from the pan and allow to cool slightly.
- Using a sharp knife remove the kernels from the cob and add to a large bowl.
- Add avocado, onion, cherry tomatoes, cilantro, bacon and queso fresco.
- In a small bowl whisk together the lime juice and zest, sour cream, honey, smoked paprika.
- Slowly whisk in the olive oil.
- Season with salt and pepper.
- Toss the dressing with the corn salad.
- Break 1 cup of Fritos Scoops into pieces and fold into the salad.
- Use the remaining Fritos for scooping the salad.