Side Dishes
Side Dishes
Chipotle Salad with Corn
Chipotle Salad with Corn
Level
Easy
Prep
10 minutes
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
Ingredients
- ●7 cups bagged mixed lettuce
- ●1 cup roasted corn kernels
- ●1 cup cherry tomatoes, halved
- ●1 avocado, cubed
- ●3 tablespoons Coffee mate® Original Flavor Powdered Coffee Creamer, dissolved in 1 1/2 tablespoons water
- ●1/2 cup low fat sour cream
- ●1 1/2 teaspoons dried oregano
- ●1 teaspoon MAGGI Granulated Chicken Flavor Bouillon OR 1/3 MAGGI Chicken Flavor Bouillon Tablet
- ●1/4 teaspoon chipotle chile powder
- ●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.
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.
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.
