The chipotle-corn salad can be refrigerated overnight. Let the salad stand for 20 minutes at room temperature before serving.
I'll admit, I kind of screwed this recipe up - but I still liked it and would make it again. I used frozen corn and heated it on the skillet without oil to release all the juices and blacken the kernels - it was as close to grilling as I could get. Then, I did the same thing (in a little oil) with the onion. But here's were I goofed. I eye-balled the corn and instead of using HALF the Vidalia onion, I used the whole thing. Too much onion, but it was still yummy. The chipotles were super spicy. I could have used less Greek yogurt (my substitute for the sour cream). The lime juice perked everything up, but next time - less onion, less yogurt and I think this would be much better.Read More