Chipotle Corn Salad Recipes

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.

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.

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.

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.