Creamy Chipotle Macaroni Salad

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Ingredients
  

Dressing:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 canned chipotle chile peppers in adobo sauce seeded and minced
  • 2 teaspoons adobo sauce from the can
  • 1½ teaspoons kosher salt

Salad:

  • 12 ounces dried elbow macaroni
  • 4 ears fresh corn husked
  • 2 teaspoons olive oil
  • 2 bell peppers 1 red and 1 green, finely chopped
  • 12 ounces grape tomatoes each cut in half
  • 3 scallions white and light green parts only, thinly sliced
  • ½ cup thinly sliced fresh basil leaves

Instructions
 

  • Prepare the grill for direct cooking over high heat (450° to 550°F).
  • In a large serving bowl combine the dressing ingredients. Set aside.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente; drain, rinse under cold water and drain again. Transfer the macaroni to the serving bowl with the dressing and toss to combine.
  • Brush the corn all over with the oil, and then grill over direct high heat, with the lid closed, until browned in spots and tender, 8 to 10 minutes, turning occasionally. Remove from the grill. When cool enough to handle, cut the kernels off the cobs.
  • Add the corn, bell peppers, tomatoes and scallions to the bowl with the macaroni and mix well.
  • Refrigerate until ready to serve. Just before serving, gently mix in the basil.