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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Light a grill or preheat a grill pan. | 2. Brush the corn and onion slices with the olive oil and grill over moderately high heat until charred in spot but still slightly crisp, about 7 minutes. | 3. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion. | 4. In a medium bowl, mix the sour cream with the lime juice, chopped chipotle chiles and sliced scallion and stir in the charred corn and onions. | 5. Season the corn salad with salt and pepper and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	5			623.5	135.575	23.7075	9.7875
vidalia onion crosswise	1/2		sliced	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
cream	1/4	cup	sour	47.52	1.1112	0.5856	4.644
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
chipotle chile adobo	2		seeded chopped	-	-	-	-
scallion	1		sliced	32.0	7.34	1.83	0.19
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.