Chipotle Corn Salad is one of my favorite things to make in the summer for get togethers because it’s simple and fresh. Chipotle Corn Salad is perfect because it can be served chilled or at room temperature and you won’t have to worry about it spoiling like you would for a mayo-based salad. Serve as is for a side dish, or with tortilla chips (as a corn salsa). It wasn’t intended to be a salsa, but the first few times I took it somewhere most people were scooping it up with tortilla chips, so now I just bring some along. I prefer the Tostitos Hint of Lime Chips. Taste the dressing before pouring it on and don’t be afraid to add more of something to get the taste you prefer–these amounts are just approximately what I used.
Chipotle Corn Salad
- 5 ears of fresh corn (or 3 C frozen kernels, thawed)
- 2 roma tomatoes, seeded and chopped (more if you want it to be like a salsa)
- 4 tablespoons fresh cilantro, minced
- 4 tablespoons sweet onions, minced
- 4 tablespoons Extra Virgin Olive Oil (this can be reduced)
- 2 tablespoons white wine vinegar (or preferred vinegar)
- 2 canned chipotle chili in adobo sauce, seeded and minced (or put through garlic press) (at the grocery store, this will be in a small can near the mexican food – make sure they are gluten-free because some have wheat)
- 1 teaspoon adobo sauce from canned chipotles
- 3 teaspoons fresh lime juice
- 1/4 teaspoon salt
Simmer corn 7 minutes, if using fresh. Remove the kernels from the ears of corn. Combine corn, tomatoes, cilantro, and onion. In a small jar shake together the remaining ingredients. Pour over corn. This is best if allowed to chill in the fridge for a few hours to let the flavors blend. Serve at room temperature or chilled.
**If you decide to eat some of this after you’ve been drinking, don’t drop the entire bowl on the floor and spill it all. Not that I did that or anything…