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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1/4 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
5 ears of corn
1/2 medium Vidalia or Walla Walla onion, thickly sliced crosswise
1 tablespoon extra-virgin olive oil
How to Make It
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.
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.
The chipotle-corn salad can be refrigerated overnight. Let the salad stand for 20 minutes at room temperature before serving.
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Review Body: 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.