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Alma's Chipotle Corn Salad

'Tis the season to eat corn but I, for one, like to cut mine off the cob because of some unpleasant memories involving corn and having braces at age thirteen. Few frozen foods excite me as much as my own corn, cut off the cob, frozen in an airtight ziploc and later defrosted to make this delectable salad with a kick once all the awesome summer corn is gone. Take the time to shuck and cut some of those kernels off those cobs for later-you'll be glad you did.

Chipotle Corn Salad:

3 cups corn,steamed for 5 minutes, cooled and cut off the cob (about 5 corn cobs)
1/4 cup chopped cilantro
4 tomatoes , med. sized, seeded and chopped
1 tsp salt
few grinds pepper
Olive oil to taste, start with one TBS to taste
1/4 tsp ground chipotle pepper
juice of 1/2 lime

For more great recipes from Alma Schneider, visit her at Take Back the Kitchen

Mix all above ingredients together in a big bowl. Delicious as a side dish!

Posted in: Daily Shout Out, Take Back the Kitchen on 08/21/2010