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Chipotle Street Corn Salad

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  • Author: PinehurstOliveOilAdmin

Ingredients

Scale

Salad

  • 4 ears or corn, 3 cups cooked kernels
  • ½ cup red onion diced, ¼ inch dice
  • ½ cup red bell pepper, ¼ inch dice
  • ½ cup cucumber, ¼ inch dice
  • 1 avocado, ¼ inch dice
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 tablespoon cilantro, chopped (more to garnish)
  • ½ cup queso fresco or cotija cheese

Dressing

  • 5T lime juice and zest of one lime
  • ¼ teaspoon chipotle powder, ground
  • ¼ teaspoon cumin, ground
  • 3T The Pinehurst Olive Oil Co. Chipotle Olive Oil
  • 2 teaspoon kosher salt

Instructions

  1. If using corn cob, brush the corn cob with oil & season with salt & pepper. Cook corn on the grill on a high heat (with lid closed), turning every 2-3 minutes – about 12 minutes total. When done and the corn has a little char, remove from the grill & set aside to cool until your able to remove the kernels from the cob.
  2. In a small bowl mix together the lime juice, zest, chipotle pepper, cumin, salt & Chipotle Olive Oil.
  3. Using a large bowl, combine the corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, & cilantro.
  4. Add the dressing and stir till well combined. Taste and add more salt or pepper as needed.
  5. Before serving crumble the cotija cheese over the corn salad and garnish with chopped cilantro. Can be served warmed or chilled.
  6. Serve as a side to your choice of protein or dig in with your favorite tortilla chip!

Notes

To avoid the avocado from browning too quickly, soak the diced avocado in a bowl of 1c water with 1T lime or lemon juice for 5 minutes before draining and adding to the salad.

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