This Street Corn Chopped Salad is a fresh and flavorful twist on classic Mexican street corn. With charred corn, crisp romaine, zesty chipotle dressing, and crunchy ranch-seasoned croutons, this salad is the perfect balance of smoky, creamy, and tangy flavors. Topped with cotija cheese and fresh cilantro, it’s a vibrant side dish or a satisfying main course.
Why You’ll Love This Recipe
- Bold and Flavorful: A mix of smoky, spicy, tangy, and creamy flavors in every bite.
- Crispy and Crunchy: Homemade ranch croutons add the perfect texture.
- Easy to Customize: Adjust spice levels, add protein, or swap ingredients.
- Fresh and Healthy: Loaded with vegetables and nutrient-rich ingredients.
- Perfect for Any Occasion: Great as a side dish, main salad, or potluck favorite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ranch Croutons
- 2 cups sourdough bread, cut into cubes
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons ranch seasoning (Trader Joe’s or Hidden Valley)
Chipotle Dressing
- ¼ cup sour cream
- ¼ cup mayo
- 1 chipotle in adobo sauce
- 2 tablespoons lime juice
- Zest of ½ lime
- Salt and pepper to taste
Salad
- 2 tablespoons olive oil
- 2 ½ cups fresh corn kernels (about 3-4 ears)
- Salt and pepper to taste
- 2 cloves garlic, minced
- ½ jalapeño, finely diced (seeds and ribs removed)
- 2 heads romaine lettuce, chopped
- ½ cup cilantro leaves, roughly chopped
- 3-4 green onions, sliced
- ¼ cup cotija cheese, grated or crumbled
Directions
Make the Ranch Croutons
- Preheat the oven to 400°F (200°C).
- Place the cubed sourdough bread on a baking sheet in a single layer. Drizzle with olive oil and toss to coat.
- Sprinkle with ranch seasoning, using between 1 and 1 ½ teaspoons, then toss again to coat evenly.
- Bake for 10-12 minutes, until golden and crispy.
Prepare the Chipotle Dressing
- In a blender, combine the sour cream, mayo, chipotle in adobo, lime juice, lime zest, salt, and pepper.
- Blend until smooth and creamy. Cover and refrigerate until ready to use.
Char the Corn
- Heat a large skillet over medium-high heat. Once hot, add the olive oil.
- Spread the corn kernels in an even layer, season with salt and pepper, and cover the skillet with a lid.
- Cook for 5-7 minutes without stirring to allow the corn to char.
- Reduce the heat to medium, add the minced garlic, and stir to combine. Cook uncovered for 1 more minute.
- Remove from heat and allow the corn to cool before assembling the salad.
Assemble the Salad
- In a large bowl, combine the chopped romaine, charred corn, diced jalapeño, cilantro, green onions, cotija cheese, and croutons.
- Drizzle with the desired amount of chipotle dressing.
- Toss to fully coat the salad. Serve immediately and enjoy!
Servings and Timing
- Servings: 4-5
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Add Protein: Top with grilled chicken, shrimp, or black beans for a more filling meal.
- Make it Spicier: Use an extra chipotle pepper or keep the jalapeño seeds in.
- Dairy-Free Option: Use dairy-free sour cream and a vegan cheese substitute.
- Crunchy Add-Ins: Toss in roasted pepitas or tortilla strips for extra texture.
- Different Greens: Swap romaine for arugula, kale, or mixed greens for variety.
Storage and Reheating
- Refrigeration: Store undressed salad components in an airtight container for up to 2 days.
- Dressing Storage: Keep the chipotle dressing in a sealed jar in the fridge for up to 5 days.
- Croutons: Store croutons in an airtight container at room temperature for up to 1 week.
- Reheating Corn: If needed, reheat the charred corn in a skillet over medium heat for a few minutes before assembling the salad.
FAQs
Can I use frozen or canned corn instead of fresh?
Yes! If using frozen corn, thaw and pat it dry before charring. If using canned corn, drain well and pat dry.
How spicy is this salad?
It has a mild to medium spice level. Adjust the chipotle or jalapeño to make it milder or spicier.
Can I make this salad ahead of time?
Yes, but store the dressing separately and add it just before serving to keep the salad fresh.
What is cotija cheese, and can I substitute it?
Cotija is a crumbly Mexican cheese with a salty flavor. Feta or parmesan can be used as a substitute.
How can I make this salad more filling?
Add protein like grilled chicken, shrimp, or even quinoa for a heartier dish.
Can I use pre-made croutons?
Yes, but homemade ranch croutons add extra flavor and freshness.
What can I serve with this salad?
It pairs well with tacos, grilled meats, or as a side to barbecue dishes.
How do I make the dressing thinner?
Add a splash of water or extra lime juice and blend again for a thinner consistency.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute for a lighter dressing option.
How do I keep the salad from getting soggy?
Keep the dressing separate until just before serving, and store croutons at room temperature.
Conclusion
This Street Corn Chopped Salad is a fresh, flavorful, and satisfying dish that brings together smoky corn, crunchy croutons, and a creamy chipotle dressing. Whether served as a side or a main dish, it’s a delicious way to enjoy the flavors of street corn in a refreshing salad. Try different variations to customize it to your taste and enjoy every bite!
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- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This Street Corn Chopped Salad is a fresh and flavorful twist on the classic Mexican street corn . Made with charred corn, crunchy romaine, creamy chipotle dressing, and zesty ranch croutons, this salad is packed with bold flavors and perfect for summer gatherings. Topped with cotija cheese and fresh cilantro, it’s a delicious and satisfying side dish or light meal.
Ingredients
Ranch Croutons:
- 2 cups sourdough bread, cut into cubes
- 1 1/2 tbsp olive oil
- 1–1 1/2 tsp ranch seasoning (Trader Joe’s or Hidden Valley)
Chipotle Dressing:
- 1/4 cup sour cream
- 1/4 cup mayo
- 1 chipotle pepper in adobo sauce
- 2 tbsp lime juice
- Zest of half a lime
- Salt and pepper to taste
Salad:
- 2 tbsp olive oil
- 2 1/2 cups fresh corn kernels (about 3-4 ears)
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1/2 jalapeño, finely diced (seeds and ribs removed)
- 2 heads romaine lettuce, chopped
- 1/2 cup cilantro leaves, roughly chopped
- 3–4 green onions, sliced
- 1/4 cup cotija cheese, grated or crumbled
Instructions
- Make the Croutons:
- Preheat the oven to 400°F (200°C).
- Spread the cubed sourdough on a baking sheet in a single layer.
- Drizzle with olive oil and toss to coat. Sprinkle with ranch seasoning and toss again.
- Bake for 10–12 minutes, or until golden and crispy.
- Prepare the Chipotle Dressing:
- In a blender, combine sour cream, mayo, chipotle pepper, lime juice, lime zest, salt, and pepper.
- Blend until smooth and creamy. Refrigerate until ready to use.
- Char the Corn:
- Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and swirl to coat.
- Add the corn in an even layer, season with salt and pepper, and cover with a lid.
- Cook for 5–7 minutes, allowing the bottom to lightly char.
- Reduce heat to medium, stir in minced garlic, and cook for 1 more minute.
- Remove from heat and let cool.
- Assemble the Salad:
- In a large bowl, combine chopped romaine, charred corn, diced jalapeño, cilantro, green onions, and cotija cheese.
- Add the croutons and drizzle with desired amount of chipotle dressing. Toss to coat.
- Serve & Enjoy:
- Serve immediately and enjoy this flavorful street corn-inspired salad!
Notes
- For extra crunch, add toasted pepitas or sunflower seeds.
- Substitute feta cheese if cotija isn’t available.
- Add grilled chicken or shrimp for a protein boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: Stovetop, Baking
- Cuisine: Mexican-Inspired
