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TOTAL TIME: 20 MIN
SERVINGS: 4 TO 6

HEALTHY
FAST
MAKE-AHEAD
STAFF-FAVORITE
VEGETARIAN
INGREDIENTS

1 tablespoon extra-virgin olive oil

5 ears of corn

½ medium Vidalia or Walla Walla onion, thickly sliced crosswise

¼ cup plus 2 tablespoons sour cream

2 tablespoons fresh lime juice

2 chipotle chiles in adobo sauce, seeded and finely chopped

1 scallion, thinly sliced Salt and freshly ground pepper
DIRECTIONS

1. Light 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. In 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.

MAKE AHEAD The chipotle-corn salad can be refrigerated overnight. Let the salad stand for 20 minutes at room temperature before serving.
TOTAL TIME: 5 MINUTES
SERVINGS: 2
INGREDIENTS

¼ cup blueberries, plus more for garnish

5 large fresh basil leaves, plus more for garnish

1 bottle Pure Leaf™ Not Too Sweet Peach Tea
DIRECTIONS

1. Crush blueberries and basil with a wooden spoon in a 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional blueberries and basil.

For a pitcher, double the recipe.

For a cocktail version, add ¼ cup light rum before straining.

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