Corn Salad

Round out any Mexican-inspired spread or summer cookout with this spicy fresh corn salad. Every element plays perfectly off each other here: The tangy sour cream and mayo combo balances the smoky chipotle, the creamy avocado mellows out the heat of the jalapeño, and the sweet corn matches the salty queso fresco cheese. It’s the kind of side you’ll want to serve with—and put on—everything. Serve it with homemade tortilla chips and margaritas for Cinco de Mayo, spoon over tacos, or serve it alongside a juicy, grilled steak. 

What is a chipotle pepper?

A chipotle pepper is a jalapeño that’s been left to ripen and dry out on the vine. It’s then smoked and dried for a wonderfully rich flavor. You’ll usually see canned whole chipotles in adobo sauce in the international aisle or ground chipotles in the spice section. Use the powder in this recipe for just a hint of smoky heat. 

What’s the best way to chop jalapeños?

Touching hot chiles with bare hands can make them tingle a little uncomfortably. Try this genius trick instead: Place one hand inside a plastic produce bag and use it to hold the jalapeños as you chop. Use this hand to add chopped chiles to the bowl and discard any trimmings.  

Can corn salad be made ahead?

This salad is best made on the day it’s served so the avocado stays bright green and the tomatoes don’t become watery. The chipotle-lime dressing can be made and chilled a day or two ahead.