Chipotle-Corn Salad

Name: Chipotle-Corn Salad
Total time: 20 min
Yield: 4
Ingredients: 5 ear corn; 1/2 medium Vidalia or Walla Walla onion; 1 tbsp. extra-virgin olive oil; 1/4 c. sour cream; 2 tbsp. sour cream; 2 tbsp. fresh lime juice; 2 chipotle chiles in adobo sauce; 1 scallion; Salt and freshly ground pepper

Published: Sep 3, 2008

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Yields:

Total Time:

20 mins

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Recipe courtesy of Grace Parisi.

This spicy fresh-corn salad, with grilled sweet Vidalia onions and tart lime juice, has been a summertime picnic staple for Grace Parisi ever since she discovered canned chipotles in adobo sauce years ago at her neighborhood Latin grocery store. Now these chipotles are available in the Latin section of big supermarkets all around the country as well.

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Ingredients

5 ear corn
1/2 medium Vidalia or Walla Walla onion
1 Tbsp. extra-virgin olive oil
1/4 cup sour cream
2 Tbsp. sour cream
2 Tbsp. fresh lime juice
2 chipotle chiles in adobo sauce
1 scallion
Salt and freshly ground pepper

Directions

1. Step 1Light a grill or preheat a grill pan. Brush the corn and onion slices with the olive oil and grill over moderately high heat until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion.
2. Step 2In a medium bowl, mix the sour cream with the lime juice, chopped chipotle chiles and sliced scallion and stir in the charred corn and onions. Season the corn salad with salt and pepper and serve immediately.
3. Step 3Make Ahead: The chipotle-corn salad can be refrigerated overnight. Let the salad stand for 20 minutes at room temperature before serving.