Corn and Chile Taco Salad

Ingredients
1/4 cup green onions, coarsely chopped
1/4 cup cilantro, coarsely chopped
4 ears fresh corn
Juice of 1 lime
1 (4.5-oz) can chopped green chiles
1/2 cup spicy ranch dressing
8 crispy corn taco shells

Prep

• Preheat oven to 400°F.
• Chop green onions and cilantro.
• Cut corn from cob (about 2 cups) into medium bowl.
• Squeeze lime for juice (2 tablespoons).

Steps

1. Bake taco shells for 3–4 minutes or until hot and crispy.
2. Combine remaining ingredients. Break taco shells into large pieces. Serve corn mixture over taco shells.

(Recipe courtesy of Publix Aprons Simple Meals)