Name: Corn Salad Recipe
Ingredients: 1/4 cup Sour cream; 2 tbsp mayonaise; 2 tbsp lime juice; 2 tsp hot sauce; 3/4 tsp kosher salt; 1/2 tsp chipotle chile powder, plus more for garnish; 1/4 tsp ground cumin; 1/4 tsp black pepper; 4 large ears yellow corn, shucked; 2 plum tomatoes, chopped; 1 avocado peeled and chopped; 1 cup chopped red onion; 1 jalapeno, stemmed and chopped; 1/2 cup chopped cilantro, plus leaves for garnish; 1/2 cup crumbled queso fresco, plus more for garnish; lime wedges, for serving

Corn Salad Recipe

Sloane Layton

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Servings 6 servings

Ingredients

Chipotle Lime Dressing:

1/4 cup Sour cream
2 tbsp mayonaise
2 tbsp lime juice
2 tsp hot sauce
3/4 tsp kosher salt
1/2 tsp chipotle chile powder, plus more for garnish
1/4 tsp ground cumin
1/4 tsp black pepper

For the salad:

4 large ears yellow corn, shucked
2 plum tomatoes, chopped
1 avocado peeled and chopped
1 cup chopped red onion
1 jalapeno, stemmed and chopped
1/2 cup chopped cilantro, plus leaves for garnish
1/2 cup crumbled queso fresco, plus more for garnish
lime wedges, for serving

Instructions

For the chipotle-lime dressing: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, hot sauce, kosher salt, chipotle chile powder, cumin, black pepper, and 1 tablespoon of water. Set aside.
For the salad: Meanwhile, bring a large pot of water to boil over high heat and season generously with salt. Add the ears of corn and boil for 3 minutes. Remove the corn from the pot and let it cool to room temperature. Slice the kernels off the cob. (You should have about 4 cups of corn).
In a large bowl, gently toss together the corn, tomatoes, avocado, red onion, jalapeño, chopped cilantro, and queso fresco. Drizzle with the dressing and toss gently to coat. Sprinkle with more cilantro, queso fresco. and chipotle chile powder. Serve with lime wedges.
Tip: Substitute 4 cups of drained, canned corn for this recipe in place of the fresh corn on the cob.