Side Dishes

Chipotle Salad with Corn

Level

Easy

Prep:

10 min

Servings

6 servings (1 1/3 cups per serving)

This Chipotle Salad with Corn makes a wonderful starter salad or delicious lunch. Roasting the corn produces tender kernels and adds to the flavor of the salad. The chipotle chile powder in the dressing imparts a smoky flavor that rounds out the whole salad.

Key Ingredients

A canister of Original Powder Creamer with a red cap and red label above a mug and biscotti.

Coffee mate®

The Original Powdered Coffee Creamer

6 oz. Canister

Bouillon

Granulated Chicken Bouillon 15.9 oz

Ingredients

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7 cups bagged mixed lettuce
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1 cup roasted corn kernels
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1 cup cherry tomatoes, halved
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1 avocado, cubed
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3 tablespoons Coffee mate® Original Flavor Powdered Coffee Creamer, dissolved in 1 1/2 tablespoons water
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1/2 cup low fat sour cream
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1 1/2 teaspoons dried oregano
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1 teaspoon MAGGI Granulated Chicken Flavor Bouillon OR 1/3 MAGGI Chicken Flavor Bouillon Tablet
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1/4 teaspoon chipotle chile powder
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Toasted pepitas (optional)

Make It

Step 1

Place lettuce, corn, tomatoes and avocado in a large salad bowl.

Step 2

Mix Coffee mate Original Flavor Powder with water in a small bowl until well blended. Add sour cream, oregano, bouillon and chipotle powder; mix thoroughly. Pour over salad. Toss together; top with pepitas and serve immediately.

Cook’s Tip:

This salad is a great way to use up any leftover roasted corn. Simply slice the kernels off approximately 1 ear. If you don’t have leftover roasted corn you can use frozen corn kernels as follows:
Place frozen corn kernels on a foil-lined baking pan and drizzle with 1 tablespoon olive oil. Use your hands to combine. Place baking pan under broiler and broil for 7 to 8 minutes or until corn is roasted. Check after 3 minutes to make sure corn is roasting evenly. Move around with a spoon if necessary to prevent burning.

Get Creative With Creamers– Start Cooking