Chipotle-Corn Salad Recipe

Chipotle-Corn Salad Recipe

How To Make Chipotle-Corn Salad

Put together a bright and savory side with this corn salad made with charred corn and onions tossed in a chipotle, lemon-infused cream dressing.

Preparation: 5 minutes
Cooking: 7 minutes
Chill Time: 20 minutes
Total: 32 minutes



  • 5earcorn
  • ½medium Vidalia onion,or Walla Walla onion
  • 1tbspextra virgin olive oil
  • ¼cupsour cream,plus 2 tbsp
  • 2tbspfresh lime juice
  • 2chipotle chiles in adobo sauce
  • 1scallion
  • salt and freshly ground pepper


  1. Light a grill or preheat a grill pan.

  2. Brush the corn and onion slices with olive oil and grill over moderately high heat for about 7 minutes until charred in spots but still slightly crisp.

  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.

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


  • Calories: 193.03kcal
  • Fat: 8.04g
  • Saturated Fat: 2.55g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 3.75g
  • Polyunsaturated Fat: 1.13g
  • Carbohydrates: 30.62g
  • Fiber: 3.70g
  • Sugar: 11.91g
  • Protein: 5.30g
  • Cholesterol: 7.48mg
  • Sodium: 547.14mg
  • Calcium: 36.18mg
  • Potassium: 510.77mg
  • Iron: 1.13mg
  • Vitamin A: 256.17µg
  • Vitamin C: 38.62mg
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