Chipotle Corn Salad

Need a quick dish to take to a gathering this summer? Chipotle Corn Salad is perfect because it can be served chilled or at room temperature and you won't have to worry about it spoiling like you would for a mayo-based salad. Serve as is, or with tortilla chips (as a corn salsa). Taste the dressing before pouring it on and don't be afraid to add more of something to get the taste you prefer--these amounts are just approximately what I used.

Chipotle Corn Salad

5 ears of fresh corn (or 3 C frozen kernels, thawed)
2 roma tomatoes, seeded and chopped (more if you want it to be like a salsa)
4 tablespoons fresh cilantro, minced
4 tablespoons sweet onions, minced
4 tablespoons Extra Virgin Olive Oil
2 tablespoon white wine vinegar (or preferred vinegar)
2 canned chipotle chili in adobo sauce, seeded and minced (or put through garlic press) (at the grocery store, this will be in a small can near the mexican food)
1 teaspoon adobo sauce from canned chipotles
3 teaspoons fresh lime juice
1/4 teaspoon salt

Simmer corn 7 minutes, if using fresh. Remove the kernels from the ears of corn. Combine corn, tomatoes, cilantro, and onion. In a small jar shake together the remaining ingredients. Pour over corn. Serve at room temperature or chilled.

**If you decide to eat some of this after you've been drinking, don't drop the entire bowl on the floor and spill it all. Not that I did that or anything...