Wednesday, October 8, 2008
Chipotle Corn and Black Bean Salad
This is an old favorite I learned in the Hamptons a couple of summers ago. It is perfect for a BBQ or to complement a summer night's dinner, delicious with chicken, fish, beef, or anything else you have put on the grill. Since it has cumin and black beans in it, the flavor is distinctively Mexican and would go great with any Mexican dinner as well. The really time consuming part is putting the corn on the grill and then cutting the corn off the cob. If you want to save yourself a bit of time (or want to make this dish when corn is out of season, or you can't grill) buy the "Fire Roasted Corn" at Trader Joe's. It comes frozen and works very well with this recipe.
* 5 ears of corn
* 1/2 medium Vidalia or Walla Walla onion, thickly sliced crosswise
* 1 tablespoon extra-virgin olive oil
* 1/2 cup sour cream
* 3 tablespoons fresh lime juice
* 1 tablespooon ground cumin
* 2 chipotle chiles in adobo sauce, seeded and finely chopped (sub chile powder if Chiptole Chiles are not available)
* 1 scallion, thinly sliced
* 1 can black beans (drained)
* Salt and freshly ground pepper
1. Light a grill or preheat a grill pan. Brush the corn and onion slices with the olive oil and grill over moderately high heat until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion.
2. In a medium bowl, mix the sour cream with the lime juice, chopped chipotle chiles, cumin, and sliced scallion to make a dressing. Then, stir in the charred corn, onions, and black beans. Season the corn salad with salt and pepper and serve immediately. Serves 4-6. Enjoy!