Charred Corn Salad with Adobo Sauce

from Williams-Sonoma.com

adapted by Judy Gray

serves 12

2 tablespoons fresh lime juice

1 tablespoon fresh orange juice

1 teaspoon chipotle peppers in adobo sauce, diced

1 tablespoon adobo sauce (from the peppers)

1 teaspoon salt

1 garlic clove, minced

1/2 teaspoon honey

1/4 cup plus 2 tablespoons olive oil

6 ears of corn, husks and silks removed

1 can (15 ounces) black beans, rinsed and drained

2 tablespoons chopped fresh cilantro, plus cilantro leaves for garnish

4 cups cherry or grape tomatoes, halved

1/2 cup diced jicama

1 cup diced red onion

In bowl, whisk together lime juice, orange juice, chipotle chili and adobo sauce, 1 teaspoon salt, garlic, honey and 1/4 cup oil until smooth. Set the vinaigrette aside.

Prepare a hot fire in a grill or preheat a grill pan over high heat.

Rub corn with 2 tablespoons oil and 1 teaspoon salt. Grill corn, turning occasionally, until charred in spots, 10 to 15 minutes. Transfer to a platter. When corn is cool enough to handle, remove kernels from cobs and place the kernels in a large bowl. Add rinsed black beans, chopped cilantro, tomatoes, jicama, onion and vinaigrette; stir until well combined. Garnish with cilantro leaves. Serve the salad at room temperature.

This is a nice summer salad, very colorful with lots of crunch and zip. The San Francisco Chronicle (October 8, 2008) lists chipotle peppers in adobo sauce as one of the top ten versatile pantry items. It can befound in the Mexican food section of many grocery stores.