For the corn
  • 6 ears of corn
  • Olive oil
  • Kosher salt and pepper
For the onions
  • 1 red onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
For the dressing
  • 1 chipotle pepper in adobo sauce, chopped, plus 1 teaspoon of its sauce
  • Juice of 2 limes
  • 2 tablespoons sour cream
  • 1 tablespoon honey
For the salad
  • 1 handful cilantro, chopped
  • 1 pint cherry tomatoes, sliced


  1. Cook the corn. Heat a grill to high heat. Rub each ear of corn with olive oil and season with salt and pepper. Grill on each side until charred. Remove from grill and let cool. Cut the kernels from the cobs.
  1. Quick-pickle the onions. In a small bowl, toss the red onions with vinegar, sugar and a pinch of salt. Let sit until you’re ready to assemble the salad.
  2. . Assemble the salad. In a large bowl, whisk the chipotle pepper, lime juice, sour cream and honey. Season with salt and pepper. Add the corn, red onions, cilantro, cherry tomatoes and toss.
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