This Mexican street corn chopped salad with a chipotle lime dressing and homemade sourdough ranch croutons is the perfect salad for the summertime!
I recently made Female Foodie’s Mexican street corn pasta salad. It was one of the best pasta salads I ever had. So many good flavors. I was inspired to make a chopped salad twist on this recipe by using components of her recipe. The skillet corn method and dressing worked so perfectly for this chopped salad. I knew I wanted to add some crunchy croutons and the ranch seasoned ones in this salad are perfection.
This salad is bursting with so many flavors. It’s filling on it’s own. However, I recommend adding some grilled chicken or shrimp for a protein boost or if you just want to make it more of a meal.
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PrintStreet Corn Chopped Salad
- Yield: 4-5 servings
Ingredients
Ranch croutons
2 cups sourdough bread, cut into cubes
1 & 1/2 tbsp olive oil
1.5 tsp ranch seasoning, I used Trader Joe’s but Hidden Valley will also work
Chipotle Dressing
1/4 cup sour cream
1/4 cup mayo
1 chipotle in adobo sauce
2 tbsp lime juice
zest of half a lime
salt and pepper to taste
Salad
2 tbsp olive oil
2.5 cups fresh corn kernels, about 3-4 ears
salt and pepper to taste
2 cloves of garlic, minced
1/2 a jalapeño, finely diced, seeds and ribs removed
2 heads of romaine, chopped
1/2 cup cilantro leaves, roughly chopped
3-4 green onions, sliced
1/4 cup cotija cheese, grated or crumbled
Instructions
Preheat the oven to 400 degrees F.
Add the cubed sourdough to a baking sheet in a single layer. Add olive oil and use clean hands to coat the cubed sourdough. Sprinkle on the ranch seasoning. You can use anywhere from 1 tsp to 1 & a 1/2 tsp of this. Toss again to evenly coat.
Bake for 10-12 minutes.
While the croutons are baking, make the chipotle dressing by adding all of the ingredients to a blender. Blend until smooth and creamy. Cover and refrigerate until ready to use.
