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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This spicy fresh-corn salad, with grilled sweet Vidalia onions and tart lime juice, is a perfect summertime picnic staple. The best canned chipotles in adobo sauce are from the brands La Costeña, Casa Fiesta, and Goya. Ingredients:
5 ears corn |
1/2 medium vidalia onions or 1/2 medium walla walla onion, thickly sliced crosswise |
1 tablespoon extra virgin olive oil |
1/4 cup sour cream |
2 tablespoons sour cream |
2 tablespoons fresh lime juice |
2 chipotle chiles in adobo, seeded and finely chopped |
1 scallion, thinly sliced |
salt & freshly ground black pepper |
Directions:
1. Light a grill or preheat a grill pan.
2. Brush the corn and onion slices with the olive oil and grill over moderately high heat until charred in spot but still slightly crisp, about 7 minutes.
3. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion.
4. 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.
5. Season the corn salad with salt and pepper and serve immediately.
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