Monday, July 23, 2012

Corn and Chile Taco Salad

This stuff is delish. I could not stay out of it. Beats the everyday boring side of corn.

1/4 cup green onions, coarsely chopped
1/4 cup cilantro, coarsely chopped
4 ears of corn, I used 2 cans of corn instead
Juice of 1 lime
1 (4.5oz) can chopped green chilies
1/2 cup spicy ranch dressing
8 crispy corn taco shells

Preheat oven to 400 degrees and bake taco shells 3-4 minutes or until hot and crispy
In a large bowl combine remaining ingredients. Break up taco shells into large pieces. Serve corn mixture over the taco shells

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