Fresh Corn Salad With Chipotle Vinaigrette

>> Wednesday, January 20, 2010

6 1/2 cups fresh corn kernels
1 small zucchini, diced
3 large ripe tomatoes, diced
4 scallions, white part and 4 inches of green, cut into 1/8" slices
3 tablespoons olive oil
1 chipotle pepper
1/4 cup water
2 limes, squeezed (about 3 tablespoons juice)
3 tablespoons fresh cilantro, minced
salt and pepper

Bring 4 quarts of lightly salted water to a boil in a covered pot over high heat.  Add the corn kernels.  Cover and cook for 2 minutes until the corn is crisp-tender.  Add the zucchini and cook for 1 minute.  Drain.  Turn into a bowl.  Add the tomatoes and the scallions.  Toss to mix, using two spoons.
Heat the olive oil in a medium pot over medium-high heat.  Add the chipotle pepper.  Cook the pepper for 3 minutes, turning frequently with tongs, to coat with oil.  Add the water (it will sizzle slightly) and raise the heat to high.  When the water comes to a boil, stir once then remove from the heat.  Let the mixture cool for about 5  minutes, or until the pepper is cool enough to handle.  Remove the stem from the pepper and discard.  Chop the pepper finely.  Return the chopped pepper and its juices to the pot.  Stir in the lime juice, cilantro, and salt and (remember the chipotle pepper is hot) a little pepper to taste.  Pour the dressing over the corn salad and toss thoroughly, using two spoons.  Taste for seasonings.  Serve at room temperature or chilled.

Serves 8

* Claire's Classic American Vegetarian Cooking - Claire Criscuolo


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