herbiehancock

Chipotle Corn Tomato Salad adapted from Food and Wine by Kristin Ingredients 4 ears of corn 1 medium Vidalia or Walla Walla onion, thickly sliced crosswise 1 tablespoon extra-virgin olive oil 1 cup cherry tomatoes, halved 1/4 cup sour cream or Greek yogurt 2 tablespoons fresh lime juice, plus lime wedges for garnish 1 chipotle chiles in adobo sauce, seeded and finely chopped 1 tablespoon chives, thinly sliced, plus more for garnish salt and freshly ground pepper 1 head of romaine, sliced 1 avocado, peeled, pitted and sliced Method Light a grill or preheat a grill pan. Brush the corn and onion slices with the olive oil and sprinkle with salt and pepper. 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. Add the sliced tomatoes. In a medium bowl, mix the sour cream with the lime juice, chopped chipotle chiles, sliced chives and salt and pepper, to taste. Add t...