Chipotle Corn Salad

• 12 ears Fresh Corn, Shucked And Cut Off The Cobcorn
• 1 pint Grape Or Cherry Tomatoes, Halvedtomato
• 2 whole Green Onions, Chopped Down To The Rootscallion
• 1 whole Jalapeno, De-seeded And Finely Dicedjalapeno
• 3 Tablespoons Sour Cream Or Creme Fraiche
• 2 Tablespoons Red Wine Vinegarred-wine-vinegar
• 1 teaspoon Chipotle Chili Powderchipotle
• 1 teaspoon Smoked Paprikasmoked-paprika
• 2 dashes Salt And Fresh Ground Black Pepper, To Tastepepper

1. 01Place cut corn into a large mixing bowl with halved tomatoes, green onions and diced jalapeno. In a small mixing bowl, combine sour cream and vinegar. Add chipotle and smoked paprika and whisk together thoroughly. Taste it at this point; adjust the heat or vinegar level and add your salt and pepper to taste. Drizzle it over the veggie mixture and mix thoroughly. Taste one more time and adjust seasonings, if needed. You can serve this immediately or cover and store in the fridge. This salad will last for several days and only get better.

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