Chipotle Corn Salad Recipe

Chipotle Corn Salad is full of fresh summer corn, bacon, poblano peppers, and red bell pepper all tossed in a spicy, smoky sour cream and ranch dressing. Perfect for cookouts, potlucks, taco nights, and summer gatherings. It’s an easy side dish that always disappears fast.

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What Are Chipotle Peppers?

They are smoked dried red jalapeno peppers. The adobo sauce is a mix of tomato puree, vinegar, garlic, and spices. You can find them in the Latin section of the grocery store. They come in small cans. Whatever is leftover in the can can be stored in the refrigerator for a few weeks or can be transferred to a freezer bag and frozen for 2 to 3 months.

Chipotle Corn Salad

The corn and poblano peppers are grilled to really bring out their flavor. Once the peppers are fully grilled (the skin should be mostly black and they should be somewhat soft), place them in a plastic bag for 5 minutes. This makes the skin really easy to peel off.

How To Make

(More detailed instructions and video in recipe card below.)

1. Stir together the dressing ingredients in a bowl. Refrigerate until needed.
   
2. Grill the corn and poblano peppers.
   
3. Cut the kernels from the corn and season with salt and pepper.
   
4. Place peppers in a ziptop bag for 5 minutes. Then scrape off the skin and dice.
   
5. Cook bacon until crispy and then crumble.
   
6. Add all the ingredients to a large bowl.
   
7. Add the dressing and mix.
   

   

   How To Customize This Recipe?

   This recipe is easily customizable.

   • Leave out the bacon to make it vegetarain.
   • Add black beans or diced avocado.
   • Use Greek yogurt instead of sour cream.
   • Sprinkle chopped fresh cilantro on top before serving.
   • Mix in cherry tomatoes.
   • Sprinkle with cotija cheese.

   Make Ahead and Storage

   The dressing can be made a day or two in advance and the whole salad can be made 24 hours in advance. Leftovers will keep for 3 days in an airtight container in the refrigerator.

   Recipe Tips

   Use yellow, white, or bi-color corn.

   Peeling the skin off the peppers can be really messy. Try using a paper towel to rub it off.

   The chipotle peppers are hotter than the adobo sauce, so go heavy on the peppers and lighter on the sauce if you want more heat and light on the peppers and heavier on the sauce if you want less heat.

   How To Serve

   Goes great with anything from burgers to grilled chicken and tacos or serve with chips as an appetizer. Here are some of my favorites.

   • Baked Margarita Chicken
   • Southern Pimento Cheese Burgers
   • Honey Chipotle Ribs
   • Spicy Chicken Fajitas

   

   Try These Other Corn Salad Recipes

   • Jalapeno Popper Grilled Corn Salad
   • Frito Corn Salad
   • Grilled Zucchini-Corn Salad
   • Grilled Corn and Butter Bean Salad
   • Blueberry, Corn, and Feta Salad