Ingredients
5earcorn
½medium Vidalia onion,or Walla Walla onion
1tbspextra virgin olive oil
¼cupsour cream,plus 2 tbsp
2tbspfresh lime juice
2chipotle chiles in adobo sauce
1scallion
salt and freshly ground pepper
Preparation
Light a grill or preheat a grill pan.
Brush the corn and onion slices with olive oil and grill over moderately high heat for about 7 minutes until charred in spots but still slightly crisp.
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.
Make-Ahead: The chipotle-corn salad can be refrigerated overnight. Let the salad stand for 20 minutes at room temperature before serving.
