Street Corn Chopped Salad

This Mexican street corn chopped salad with a chipotle lime dressing and homemade sourdough ranch croutons is the perfect salad for the summertime!

Street Corn Chopped Salad

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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Street Corn Chopped Salad


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
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


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.

Heat a large skillet with a lid over medium high heat. Once skillet is heated, add the olive oil to coat. Add the corn kernels to the pan in one even layer. Season with salt and pepper then cover the skillet with a lid.
Cook for 5-7 minutes, the corn is should be a bit charred on the bottom. Reduce the heat to medium, and add in the minced garlic. Stir to combine and cook uncovered for 1 minute. Remove from the heat and set aside to cool before assembling the salad.
In a large salad bowl add the chopped romaine, cooked corn with garlic, diced jalapeño, cilantro, green onion, cotija and croutons.
Drizzle on desired amount of chipotle dressing. Toss to fully the coat the salad. Serve immediately and enjoy!
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