travel & recipe trial-and-error June 1, 2010

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

  • 12 ears of fresh white or yellow corn, shucked and cut off the cob
  • 1 pint cherry or grape tomatoes, halved
  • 2 green onions, chopped
  • 1 jalapeno, de-seeded and finely diced
  • 3 tablespoons sour cream or creme fraiche (low or non-fat would work here, as well)
  • 2 tablespoons red wine vinegar
  • 1 tsp. chipotle chili powder
  • 1 tsp. smoked paprika
  • salt and fresh ground black pepper, to taste

– 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.


Lynn Jun 1, 2010 12:06 pm

I loved the label “don’t spoil your supper” on the snack bag at the wedding. :) Thank you for sharing the recipe – I am trying this one for sure.

sara Jun 1, 2010 01:06 pm

yum. just a bit of creaminess added to the already creamy texture of corn. fabulous. I could eat a big bowl of this! great recipe my dear!

kamran siddiqi Jun 1, 2010 04:06 pm

Tami, I am trying really hard not to break by buying the corn that’s on sale at our local supermarket. There’s no corn at my local farmer’s market and the Greenmarket is usually limited to many root vegetables (nothing exciting going on at Union Square!). And Ironically, I am mentioning my love for corn and my envy for those on the opposite side of the country (and down south!) in a post that should be up tomorrow-ish. I’ll bookmark this recipe for now, but I guarantee you, I’ll be paying a visit to my local supermarket and ignore buying things in season and local just this once.

Caitlin Jun 6, 2010 11:06 am

Oh I love corn salads – so wonderfully summery! And yay for another wedding doing bbq – that’s what we’re doing, and it’s probably the thing I’m most excited about :)

FConnor Jun 18, 2010 06:06 am

Can you please verify if you cook the corn? It sounds wonderful, but there is no mention of the corn being parboiled, microwaved, grilled or anything…

tamih Jun 18, 2010 12:06 pm

It is cut straight off the cob and put into the salad – if you’re using summer corn, there is no need to parboil or cook it. If you’d LIKE to grill it to add smokey flavor, that would be a nice touch. There’s no mention of a cooking method because there isn’t one :)
Hope that helped!
– tami

Stacy @Stacy Makes Cents Jul 1, 2013 04:07 pm

I fixed this for our church pot luck and it was a big hit! Thank you!