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Roasted Chipotle Lime Corn Salad

Roasted Chipotle Lime Corn Salad
The roasted corn is delicious by itself. For less heat use smoked paprika instead of chipotle powder.
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  1. 8 ears fresh corn, husks and silk removed
  2. 2-3 tablespoons butter, melted
  3. 1/2 teaspoon chipotle powder
  4. salt and pepper to taste
  5. 2 large peaches, pluots, or plums, diced
  6. 1 large Walla Walla onion, diced
  7. 2 red bell peppers, diced
  8. 1/2 bunch cilantro, chopped fine
  9. 1 fresh ancho chili chopped fine, optional
  1. Juice and zest of 3 limes
  2. 1/2 cup champagne or rice wine vinegar
  3. 1/2 cup extra virgin olive oil
  4. salt and pepper to taste
  1. Melt butter with chipotle powder, salt and pepper. Brush corn with butter mixture and wrap in foil. Roast at 375° for 15 minutes. Allow corn to cool, then cut kernels from ears. Combine corn and other ingredients. Combine dressing ingredients, add to salad and mix well. Chill for a few hours to allow the flavors to blend. Serves 6.
  2. Heat oil in frying pan over medium high heat. Add chicken & cook until brown. Remove chicken to a plate. Add onion, peppers & carrots and cook until onions are soft. Bring sauce to a simmer and add chicken & vegetables. Cover & simmer until chicken is done & carrots are tender, about 20 minutes. Serve over a bed of steamed rice & garnish with cilantro or green onion.
Newcastle Produce