Yes, it's finally here! I bought a dozen ears of yellow corn from First Fruits Sweet Corn, at the Visalia Thursday Farmers Market. No worms and only $5 for the dozen. So with a great ingredient I tested a Food and Wine recipe by my favorite staff chef, Grace Parisi, Chipotle Corn Salad. Easy, delicious and unique. It would pair well with grilled steak, BBQ chicken or fish.
Chipotle Corn Salad
serves 4-6
INGREDIENTS
5 ears of corn, shucked and silk removed
1 sweet onion, such as Vidalia, thickly sliced
1 Tbsp olive oil
1/3 cup sour cream
2 Tbsp fresh lime juice
1-2 Chipotle in adobo sauce (canned), seeded and chopped finely
1 Tbsp minced cilantro
Salt and pepper to taste
DIRECTIONS:
- Light the grill. Brush the corn and onion slices with the olive oil
- Grill over moderately high heat until charred in spots but still crisp, about 7 mins. The yellow corn will turn from pale yellow to a bright yellow.
- Let the corn cool slightly then slice the kernels off the cob. Coarsely chop the grille onions.
- In a medium bowl, mix the sour cream with the lime juice and chipotle and cilantro.
- Stir in the onions, corn kernels. Season to taste with salt and pepper.
- Can be made a day ahead and refrigerated. Bring to room temp before serving.
That sounds like such a refreshing salad! Summer is such a great time for trying new salads.
ReplyDeleteThis is really a great salad. Very refreshing and with a kick. Thanks for sharing.
ReplyDeleteThis makes me excited for summer. Can't wait try this- looks like something I would create.
ReplyDeleteGreat site, glad I finally came around to checking it out.
-Jon (fall cooking class)