Wednesday, July 7, 2010

Grilled Corn and Chipotle Pepper Salad

These flavors work perfectly together. You get the spiciness from the chipotle, the sweetness of the peppers and corn, the tanginess of the lime. Wow! If this is the first time you’re using chipotle, you’ll be pleasantly surprised at the freshness, heat and how well all the flavors marry.

This is great as a side salad or a great extra ingredient in a burrito.

Grilled Corn and Chipotle Pepper Salad

8 ears fresh corn, husks and silk removed
½ red bell pepper, diced
½ red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 ½ tablespoons kosher salt
1 teaspoon coarsely ground black pepper

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.

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