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.
Serves:
Ingredients
- 5earcorn
- ½: 5px; letter-spacing: 2px”>1tbspextra virgin olive oil
- ¼cupsour cream,plus 2 tbsp
- 2tbspfresh lime juice
- 2chipotle chiles in adobo sauce
- 1scallion
- salt and freshly ground pepper
Instructions
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Light a grill or preheat a grill pan.
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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.
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Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion.
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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.
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Season the corn salad with salt and pepper and serve immediately.
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Make-Ahead: The chipotle-corn salad can be refrigerated overnight. Let the salad stand for 20 minutes at room temperature before serving.
Nutrition
- 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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