Directions

1. Preheat oven to 450°F. Place shrimp in a bowl and drizzle with 1/4 cup of the lime juice; toss to coat. Place shrimp on a baking sheet and bake 3 to 5 minutes or until heated through. Remove from oven.
2. In a large bowl combine corn, lettuce, tomatoes, black beans, cilantro, green onions and shrimp. Drizzle with vinaigrette and remaining 1/4 cup lime juice; toss lightly.
3. Place corn in oven and roast 10 to 12 minutes, turning once. Remove from oven; cut corn from cobs.
4. Line 4 salad bowls with tortilla chips (if desired); add shrimp-black bean salad. Serve with salsa and sour cream.