Recipe courtesy of Guy Fieri
From:
Food Network Magazine
Chipotle Corn Salad with Grilled Bacon
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- Level: Easy
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 315
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 11 g
- Cholesterol
- 19 mg
- Sodium
- 231 mg
“If there’s a vegetable that loves the grill, it’s corn,” Guy says. The chef’s go-to method: Grill the corn in the husk so it stays nice and juicy. Just soak it in water first so the husk doesn’t scorch on the grill.
- Level: Easy
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 315
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 11 g
- Cholesterol
- 19 mg
- Sodium
- 231 mg
Ingredients
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Directions
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon ground cumin
- 1 teaspoon agave syrup
- 1 canned chipotle in adobo, minced, plus 1 tablespoon adobo sauce
- Kosher salt and freshly ground pepper
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