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.