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.
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.
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.