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Chipotle Corn Salad

The smokiness of the adobo with chipotle and the bright flavor of lime and sweetness of corn make this a wonderful addition to the table.

summer corn saladFINALjpg


  • 1 pint of cherry tomatoes, cut in half
  • 4 cobs of corn, with kernels sliced from the cob
  • 2 bell peppers, preferably yellow and orange for color interest, seeded and cut into 1/4 inch dice
  • Extra virgin olive oil
  • 2 cloves of garlic, minced
  • 2 chipotle chilies minced, reserving the juices
  • sea salt (or Kosher salt)
  • Freshly ground pepper
  • Limes cut into quarters for squeezing


  • Remove kernels from corn cobs
  • Seed and dice bell peppers into 1/4 inch pieces
  • Paste garlic with the blade of a knife or put through a garlic press
  • Heat a skillet with two tablespoons olive oil
  • Add and sauté tomatoes until they begin to reduce in size and give off their juices
  • Add bell peppers and saute until tender
  • Add the garlic and stir until thoroughly combined, taking care not to allow garlic to burn
  • Season with salt and freshly ground pepper as they cook
  • Fold in the chipotle chilies with their juices and continue to sauté until all are combined
  • Check for seasoning and adjust as needed
  • Serve with lime wedges


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