If you’re living in a part of the country where it’s snowing- I envy you. Here at home we are still in the high 80′s and if it wasn’t for my my wreath and Christmas tree you would think it’s August. I knew in this heat I wanted to make the Pioneer Woman’s favorite sandwich but needed an equally awesome side dish to accompany it. It needed to be fast, healthy, make-ahead and vegetarian.
This chipotle-corn salad is creamy, smoky and spicy and I could probably eat a pound of it at one sitting.
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.
Recipe via Food & Wine