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.
Light a grill or preheat a grill pan.
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.
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.
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
Have your own special recipe to share? Submit Your Recipe Today!