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Smokey Chipotle Corn Salad

Author: Jennifer Locklin


  • 8 ears grilled corn on the cob
  • ½ red onion diced
  • 1 tablespoon extra virgin olive oil
  • ½ cup lite sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • 2 chipotle peppers in adobo sauce seeded & chopped
  • 2 green onions sliced
  • S&P to taste


  • Cut corn off of the cob and place kernels into a medium bowl. Combine remaining ingredients with corn and mix to combine. Season with salt and pepper to taste.
  • *This is best when made several hours in advance or overnight. Refrigerate.