Chipotle Corn Salad Recipes

CHIPOTLE CORN SALAD

Steps:

• Mix the red onion with the vinegar, a pinch of salt and the sugar. Set aside.
• Bring a large pan of salted water to the boil, add the corn and cook for 4 mins until partly tender, drain then rinse under cold water to cool. Pat dry then, holding the corn upright, slice down the sides of each cob to remove the corn kernels. Discard the core.
• Heat the butter in a large frying pan over a high heat until foaming, tip in the corn, chipotle paste and a good pinch of salt. Cook the corn for 6-8 mins until blackened in places - don't stir too often. Remove from the heat and stir in the tomatoes, then set aside.
• Stir the oil, lime zest, juice and most of the coriander into the onions to make a dressing. Season to taste, then toss with the lettuce and tip onto a platter. Scatter over the avocado, followed by the chipotle corn mix. Top with the nuts and remaining coriander.

CHIPOTLE CORN SALAD

Steps:

• Stir together all dressing ingredients in a small bowl. Cover and refrigerate until needed.Can be made 24 hours in advance.
• Remove the husks and silk from the corn. Drizzle corn with olive oil. Grill corn for 10 to 15 minutes, turning every 3 to 4 minutes. Place the poblano peppers on the grill and grill until skin is black in spots on all sides.
• Remove corn from grill and let cool. When cool, cut kernels from the cob and place in a large bowl. Season with salt and pepper.Remove peppers from grill and place in a plastic ziptop bag for 5 minutes. Remove peppers from bag. Scrape the skin off. Cut them open, discard the seeds and dice the peppers. Add diced peppers to bowl with corn.
• Cook bacon in a nonstick skillet until crispy. Let cool and then crumble the bacon.
• Add bell pepper and green onions to bowl with corn. Add bacon.Add dressing to bowl and stir to mix everything. Add salt and pepper to taste.
• Serve immediately or refrigerate until ready to serve.

GRILLED CORN AND CHIPOTLE PEPPER SALAD

Steps:

• Preheat the grill to medium.
• Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
• Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

CHIPOTLE CORN SALAD WITH GRILLED BACON

Steps:

• Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
• Weigh down the ears so they are fully submerged.
• Preheat a grill to medium-high.
• Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
• While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
• Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
• Whisk together all the dressing ingredients in a medium bowl.
• Dress the salad lightly and serve.

CHIPOTLE-CORN SALAD

Steps:

• 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 spot 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.

CHIPOTLE CORN SALSA

Steps:

• Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.

CHIPOTLE AND ROASTED CORN SALSA

Steps:

• Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
• Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.