July 4, 2008

Roasted Chipotle Corn Salad

Spicy, smoky, and sweet; a fine side dish on the Fourth of July:

5 ears of corn
1 sweet onion
extra-virgin olive oil
4 canned chipotle chiles in adobo sauce
1 scallion, thinly sliced
1 lime
4 ounces sour cream

Cut the onion in thick (1/4" or thicker) slices, crosswise. Shuck corn. Brush corn and onion slices with olive oil. Roast over fire until char-marks form, rotating corn periodically. Allow to cool. Meanwhile, finely chop chipotles and scallion. Add to mixing bowl with the juice and pulp of the lime. Coarsely chop onion and remove corn kernels from cobs by slicing lengthwise. Add onions and corn to mixing bowl, stir. Now add sour cream, stirring again.

Be sure to add the sour cream last so it does not curdle when it comes in to contact with the concentrated lime juice. Best when served fresh with the heat from the grill, but may be served at any temperature. Obviously, chill for storage because of the dairy-based binding and discard any leftovers after several days.

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