Mexican Corn Salad

Ingredients

• 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

Instructions

1. Cook the bacon in a skillet until golden and crisp. Remove from pan to a paper towel.
2. While the corn is cooking, in a small bowl whisk together the mayonnaise, milk, Ole Chipotle and lime juice.
3. In a large bowl, assemble the corn, cilantro, avocado and bacon. Pour the dressing and gently toss to combine.

https://www.intermountainfood.com/mexican-corn-salad/