Chipotle Grilled Corn Salad: Football Foodie Quick Hit
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A great simple salad perfect for any barbecue or tailgate.
  • 6-8 Ears of fresh corn, grilled and removed from cob or 2 1-pound bags of frozen corn
  • 1 pint grape tomatoes
  • 1 red bell pepper
  • Small bunch of cilantro, about 2-3 tablespoons minced
  • 3-4 scallions
  • 2-3 cloves garlic
  • ¼ cup vegetable oil
  • juice from 1 lime (approximately 2 tablespoons)
  • 1-2 teaspoons ground ancho chili
  • 1-2 teaspoons ground chipotle powder
  • 1 teaspoon kosher salt
  • ½-1 teaspoon ground pepper
  • 1 teaspoon ground cumin (optional)
  • 2-3 cups of arugula (optional)
  1. If grilling the corn on the cob, lightly brush with vegetable or canola oil and cook until lightly charred. Cool and remove from cob.
  2. If using frozen corn, heat in a cast iron skillet or grill until lightly charred and then cool.
  3. While the corn is cooling, halve the grape tomatoes, slice the scallions, dice the pepper and mince the cilantro and garlic. Toss together.
  4. Mix the vegetable oil, spices, salt and pepper to make the dressing.
  5. Toss together the cooled corn, tomato mix and dressing together.
  6. Test the seasoning, add more spices, salt and pepper if desired.
  7. Add the arugula just before serving.
Add the arugula just before serving to avoid wilting.
Recipe by sarah sprague at