Gourmet Minutes - Grilled Corn and Chipotle Pepper Salad

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Web Editor - Ryan Burkett

On this week's Gourmet Minutes with Mallory, Artisan Kitchen chef Karla Lawrence shows Mike how to make a grilled corn and chipotle pepper salad.

Ingredients (6-8 servings):

- 10 ears fresh corn, husks and silk removed

- 1 can black beans, rinsed and well drained

- 1 roasted red pepper, diced

- 1/2 red onion, diced

- 2 green onions, chopped

- 2 chipotle peppers, minced

- 4 tablespoons chopped fresh cilantro leaves

- 1/4 cup extra virgin olive oil

- 1 tablespoon roasted garlic

- 1 lime, juiced

- Salt and pepper to taste

Directions:

- Preheat the grill to medium.

- Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12-15 minutes.

- Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

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