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.

 
This yummy summer side dish has a little southwestern flavor. You can serve it as a side dish or with tortilla chips as a cold dip. I love a good corn salad. They are so tasty and versatile. Scroll down for more corn salad recipes.
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 transfered 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 CUSTOMIZE THIS RECIPE"
This recipe ie 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.

RECIPE TIPS: 
The dressing can be made a day or two in advance.
Use yellow, white, or bi-color corn.
Peeling the skin off the peppers can be really messy. Try using a paper towel to...