By France Morissette and Joshua Sprague,
Chipotle chili oil
1/2 cup olive oil
1 dried chipotle pepper, roughly chopped
1. In a small pan over low heat, gently warm the oil and the chilies. Be careful not to heat the olive oil too much, warm to the touch is what we鈥檙e after, so as not to ruin the healthy properties of olive oil.
2. Remove from the heat source and allow the chilies to soak in the oil while the soup is cooking. Taste the oil and adjust the spiciness by adding more oil if it鈥檚 too hot. If it鈥檚 not hot enough, return to the stove and warm it up one more time. The flavor will develop the longer it sits.
Chipotle corn and zucchini salad
2 ears of corn
1/2 cup diced cucumber
1/2 cup diced celery
2 small green onions or 1 large
1 tablespoon Chipotle Chili Oil (see above)
juice of 1 lime
1/2 teaspoon cumin
Salt to taste
1 medium sized zucchini
1/4 cup mint leaves
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1. Shuck the corn. Put the corn in a large pot with approximately 4 inches of water. Cover with a lid. Bring to a boil. Once the water starts to boil, reduce the heat to a simmer and cook for 10 minutes.
2. Remove the corn from the water and place in a cold water bath. Cut the kernels of the corn and place in a bow. Add the remaining ingredients and toss to coat. Add salt to taste and set aside.
3. Using a mandoline or a sharp knife, thinly slice the zucchini. Toss the sliced zucchini and mint with olive oil and balsamic vinegar.
4. Top the zucchini mixture with the Chipotle Corn Salsa or mix the corn into the zucchini and serve cold.
