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
Units
Scale
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
