2/3 cup light sour cream (plain yogurt can be substituted)
1tablespoonminced canned chipolte pepper in adobo sauce
4teaspoons lime juice
1teaspoon chili powder
1teaspoon ground cumin
1/3 cup chopped fresh cilantro
1/4 teaspoonkosher salt
Preheat a grill to medium-high (about 450 degrees) Coat a cold cooking grate with cooking spray, and place on the grill. Place the corn on the cooking grate, and grill covered, 12 minutes, turning every 2 to 3 minutes until done. Let stand 5 minutes.
Season the chicken with the salt and pepper (I used fajita seasoning). Grill the chicken, covered, 5 minutes on each side or until done.,
Cut the kernels from the cobs. Discard the cobs. Chop the chicken into 1-inch cubes.
Combine the lettuce, tomatoes, avocado, red onion, and black beans on a large serving platter. Top with the grilled corn and chicken. drizzle with the desired amount of Chipotle Dressing.
Mix together the sour cream, chipotle peppers, lime juice, chili powder, cumin, cilantro, and salt in a jar with a tight fitting lid; shake vigorously to blend. Makes about 3/4 cup.