It's been another minute between posts. I've been on what seems like one long (but really awesome) photo shoot..and the days I haven't been in the studio, we've been traveling. One such trip was a wonderful weekend back and forth to Nashville. While seeing friends there is always a treat, the official occasion for our visit was something special: the spectacular wedding of Austin & Delaney. While I've just recently met them through Mike, their wedding seemed just like them: creative, casual and heart-warmingly sincere.
The bonus of the awesome event was running across this recipe. At their reception dinner, catered by Nashville BBQ joint Bacon & Caviar, I had one spoonful of this stuff and was hooked. I've been talking about it since then. I even asked the folks from the B&C for the recipe – and was shot down instantly. While my version might be a little fussier than theirs, it's darned close. Using fresh summer corn adds so much texture to this recipe. You can adjust the heat to whatever level you want but I urge you not to be afraid of the smokey paprika & chipotle powder – the sweetness of the veggies can handle it.
Chipotle Corn Salad – serves 10-12 as a side dish
- Place cut corn into a large mixing bowl with halved tomatoes, green onions and diced jalapeno. In a small mixing bowl, combine sour cream & vinegar. Add chipotle & smoked paprika and whisk together thoroughly. Taste it at this point – adjust the heat or vinegar level and add your S&P to taste. Drizzle it over veggie mixture and mix thoroughly. Taste one more time and adjust seasonings, if needed. You can serve this immediately or cover & store in the fridge – this salad will last for several days and only get better.