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This delicious Chipotle Corn Salad recipe and photos were shared with my by Karen
Calanchini, Food Stylist and Photographer, of Redding, CA. Recipe was adapted
from Food and Wine magazine, June 2005 issue.
Karen says, "
Very pretty dish with fresh, bright flavors.
Using sweet local corn and garden fresh tomatoes make this a great summer lunch
or side dish with dinner."
Learn about
Corn Hints, Tips, and Information. More delicious
Corn Recipes and great
Southwest-Style Recipes.
Chipotle Corn Salad Recipe
Recipe Type:
Salad and Salad Dressing,
Corn,
Chile Peppers,
Avocados
Yields: serves many
Prep time: 30 min
Ingredients:
4 ears of sweet
corn, husked and silk removed
1 tablespoon extra-virgin
olive oil
Salt and freshly-ground
black pepper
1 medium Vidalia or Walla Walla
onion , cut in half, then cut into thin half moons
1 cup cherry
tomatoes, halved
1/4 cup sour cream or Greek yogurt (I used half of each)
2 tablespoons fresh-squeezed
lime juice, plus lime wedges for garnish
1 Chipotle Chile in Adobo Sauce, seeded and finely chopped*
1 tablespoon fresh chives, thinly sliced, plus more for garnish
1
avocado, peeled, pitted and sliced
* Found in the
Hispanic section of your grocery store.
Preparation:
Light a barbecue grill or
preheat a grill pan. Brush the corn lightly with olive oil and sprinkle with salt and pepper.
 Grill
over moderately high heat until charred in spots but still slightly crisp, approximately 7 minutes. Learn
How To Grill Corn On The Cob.
Let the corn cool slightly and
then cut the kernels from the cobs (Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting
board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut
downward, removing a few rows at a time).
In a large bowl, combine the corn kernels, onions, and cherry tomatoes; cover and refrigerate.
In a medium-size bowl, mix the
sour cream and yogurt (if using both), with lime juice, chopped chipotle chiles,
sliced chives, and salt and pepper to taste. Chill until ready to serve. When
ready to serve, mix the corn mixture with the dressing.
NOTE: The chipotle Corn salad can be refrigerated overnight. Let the salad stand
for 20 minutes at room temperature before serving.
Upon serving, salad can be
mixed with a sturdy lettuce such as Romaine, or served as a composed salad (on
top of butter, red or green lettuce leaves). Top with avocado slices. Garnish
with lime wedges and the extra sliced chives.
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