Roasted Chipotle Lime Corn Salad
2016-02-16 13:49:40
The roasted corn is delicious by itself. For less heat use smoked paprika instead of chipotle powder.
Ingredients
- 8 ears fresh corn, husks and silk removed
- 2-3 tablespoons butter, melted
- 1/2 teaspoon chipotle powder
- salt and pepper to taste
- 2 large peaches, pluots, or plums, diced
- 1 large Walla Walla onion, diced
- 2 red bell peppers, diced
- 1/2 bunch cilantro, chopped fine
- 1 fresh ancho chili chopped fine, optional
Dressing
- Juice and zest of 3 limes
- 1/2 cup champagne or rice wine vinegar
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- 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.
- 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 https://newcastleproduce.com/