I really like having a side of corn with a holiday Thanksgiving meal, however to incorporate the southwest in our regional menu, I came across this recipe highlighting the flavors of chipotle for a nice smoky touch. This went really well with the roasted turkey and has a good kick of spice. Another plus with this recipe is that the corn and dressing can be prepared a day in advance and then assembled pretty quickly just before serving.
Chipotle Corn Salad
recipe adapted from Food & Wine
5 ears of corn
1/2 medium Vidalia or Walla Walla onion, thickly sliced crosswise
1 tablespoon extra-virgin olive oil
1/4 cup plus 2 tablespoons sour cream
2 tablespoons fresh lime juice
2 chipotle chiles in adobo sauce, seeded and finely chopped
1 scallion, thinly sliced
Salt and freshly ground pepper
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.
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.
No comments