This is summer in a bowl. Smoky corn, juicy pineapple, salty cheese, and our Chimichurri Olive Oil backbone. Then in swoops our Pineapple Balsamic to brighten everything without making it sugary. It’s bold. It’s colorful. It disappears quickly.

I N G R E D I E N T S :

• 4 ears corn, husked
• 1 cup grilled pineapple, diced
• 2 Tbsp Rocky Mountain Olive Oil Chimichurri Verde Infused Olive Oil
• 1½ Tbsp Rocky Mountain Olive Oil Pineapple White Balsamic Vinegar
• ½ cup cotija cheese
• ¼ cup chopped cilantro
• Juice of ½ lime
• Salt to taste

I N S T R U C T I O N S :

1. Grill corn until lightly charred. Cut kernels off cob.
2. In a bowl, whisk Chimichurri Olive Oil, Pineapple Balsamic, and lime juice.
3. Toss corn and pineapple with dressing.
4. Fold in cheese and cilantro. Season.

N U T R I T I O N A L  I N F O :
Estimated per serving: 275 calories • 6g protein • 28g carbs • 17g fat • 410mg sodium

Estimated values may vary based on cheese amount, mayo usage, and ingredient brands.