Chipotle Grilled Corn Salad: Football Foodie Quick Hit
Author: sarah sprague @ sarahsprague.com
Recipe type: salad
Prep time:
Cook time:
Total time:
Serves: 6-8
- 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)
- If grilling the corn on the cob, lightly brush with vegetable or canola oil and cook until lightly charred. Cool and remove from cob.
- If using frozen corn, heat in a cast iron skillet or grill until lightly charred and then cool.
- While the corn is cooling, halve the grape tomatoes, slice the scallions, dice the pepper and mince the cilantro and garlic. Toss together.
- Mix the vegetable oil, spices, salt and pepper to make the dressing.
- Toss together the cooled corn, tomato mix and dressing together.
- Test the seasoning, add more spices, salt and pepper if desired.
- Add the arugula just before serving.
Add the arugula just before serving to avoid wilting.
Recipe by sarah sprague at https://sarahsprague.com/2011/10/06/chipotle-grilled-corn-salad-football-foodie-quick-hit/
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