Mexican Corn Salad


  • 10 ears Corn, husked, cooked and removed from cob (or 7 1/2 cups frozen)
  • 1/2 bunch cilantro, chopped
  • 2 large avocados, cored and diced
  • 1/2 cup diced bacon
  • 3/4 cup mayo
  • 1/4 cup milk
  • 1 package Ole Chipotle Dip
  • Juice from 2 limes

Cook the bacon in a skillet until golden and crisp. Remove from pan to a paper towel.

While the corn is cooking, in a small bowl whisk together the mayonnaise, milk, Ole Chipotle and lime juice.

In a large bowl, assemble the corn, cilantro, avocado and bacon. Pour the dressing and gently toss to combine.