This spicy fresh-corn salad, with grilled sweet Vidalia onions and tart lime juice, has been a summertime picnic staple for Grace Parisi ever since she discovered canned chipotles in adobo sauce years ago at her neighborhood Latin grocery store. Now these chipotles are available in the Latin section of big supermarkets all around the country as well.Plus:More Vegetable Recipes and Tips
I'll admit, I kind of screwed this recipe up - but I still liked it and would make it again. I used frozen corn and heated it on the skillet without oil to release all the juices and blacken the kernels - it was as close to grilling as I could get. Then, I did the same thing (in a little oil) with the onion. But here's were I goofed. I eye-balled the corn and instead of using HALF the Vidalia onion, I used the whole thing. Too much onion, but it was still yummy. The chipotles were super spicy. I could have used less Greek yogurt (my substitute for the sour cream). The lime juice perked everything up, but next time - less onion, less yogurt and I think this would be much better.
