• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 ear(s) corn

  2. 1/2 medium Vidalia or Walla Walla onion , thickly sliced crosswise

  3. 1 tablespoon(s) extra-virgin olive oil

  4. 1/4 cup(s) sour cream

  5. 2 tablespoon(s) sour cream

  6. 2 tablespoon(s) fresh lime juice

  7. 2 chipotle chiles in adobo sauce , seeded and finely chopped

  8. 1 scallion , thinly sliced

  9. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  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.

  3. Make Ahead: The chipotle-corn salad can be refrigerated overnight. Let the salad stand for 20 minutes at room temperature before serving.


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