Roasted Corn & Chipotle

This is my hubby's favorite salad, and let me tell you, he will be the first to tell me I don't make it enough. The truth is we just don't eat corn often and I am definitely one of those crazy people who prefers to only eat organic, local, non GMO food, and that can be hard to come by when it comes to corn! 

Thankfully we managed to grab the last few cobs of the season from a great local farm down the road yesterday and VOILA! My hubby was a happy man! I hope you love it as much as we do!

- 1/4 cup plus 2 tablespoons sour cream (preferably grass fed organic)
- 2 tablespoons fresh squeezed lime juice
- 2 chipotle chiles in adobo sauce, seeded and finely chopped, + 1 tsp of adobo sauce from can
- 1/4 tsp coconut sugar
- 1/4 tsp cumin
- 1 scallion, thinly sliced ( just the green)
- Salt and freshly ground pepper
- 5 ears of corn
- 1/2 medium Red onion diced finely
- 1 tablespoon extra-virgin olive oil
- 1 avocado cut into cubes
- 1 large jalapeño diced finely
- 1/4 cup cilantro- washed & chopped

METHOD:

Mix the sour cream, lime juice, sugar, cumin, chopped chipotle chillies, and the tsp of adobo sauce in a small bowl. Set aside.

Then Light your BBQ or preheat a grill pan. Brush the corn with the olive oil and season with a little pinch of salt. Then grill over med - high heat until charred in spots but still slightly crisp, about 7-10 minutes. Let cool slightly, then cut the kernels from the cobs. Let cool.

Add the scallion, onions, jalapeño, and cilantro to a large bowl. Stir well. Then add the corn kernels. Stir all together. Then add the dressing and the avocado. Season the corn salad with salt and pepper and serve