Street Corn Chopped Salad: Easy, Full of Crunch and Delicious

This Street Corn Chopped Salad is loaded. Big flavor, tons of texture, and honestly? It doesn’t need much else. It works great as a light dinner or a quick lunch on its own, but also plays really well as a side next to pretty much any main.

If you’re turning it into a full meal, toss in some grilled chicken or shrimp for a little extra protein. Or if you’re keeping things vegetarian, it’s still totally satisfying as is. I’ve also tried it with marinated tofu and even crumbled plant-based sausage (skin off!). Both are delicious.

Want to make it gluten-free? Just swap the sourdough croutons for your favorite GF version and carry on. No other changes needed.

Personally, I crave this salad all summer long. There’s something about that street corn flavor, sweet, smoky, and tangy that just hits different when it’s hot out. On those scorcher days, I’ll even pop the whole salad in the fridge for a bit before serving. Cold, crisp, refreshing. Just make sure to keep the chipotle dressing separate until you’re ready to eat so it doesn’t get soggy.

It’s the kind of dish that works whenever you need it to. Quick lunch, lazy dinner, barbecue side, it’s endlessly flexible, and I love that about it.

How to Get That Perfect Street Corn Flavor (Without Firing Up the Grill)

If you’re wondering whether you need to grill the corn for this salad, the answer is: not necessarily, but it helps. That smoky-charred flavor is what gives street corn its signature edge. Here are a few easy ways to get that same effect:

• Frozen fire-roasted corn: Most grocery store freezers carry it now, and it’s a great shortcut. Just thaw and toss.
• Broiler method: Spread fresh or thawed corn on a baking sheet, drizzle with a little olive oil, and broil until it gets those golden-brown spots, about 5 to 7 minutes.
• Skillet char: Heat a dry cast iron pan over medium-high heat and let the corn sit undisturbed in batches until it starts to blacken in spots.

Even just a bit of char brings the whole salad to life. It’s worth the extra five minutes if you can swing it.

Let’s Talk Toppings

Don’t be afraid to customize this one. It’s got a great base, but the mix-ins are easy to play with. A few favorites:

• Crumbled cotija or feta
• Pickled red onions for a little zing
• Sliced avocado (or a dollop of guac if you’re feeling bold)
• A squeeze of lime just before serving
• Fresh cilantro or scallions for an herbaceous hit

This is one of those salads that’s meant to be tweaked to fit your mood (or fridge situation). Whatever you add, just keep the balance of creamy, crunchy, tangy, and smoky in mind.

Did You Make It?

If you try this Street Corn Chopped Salad, we’d love to hear how it went! Did you add a protein? Swap in your own dressing? Tweak the toppings? Drop a comment below and let us know what you changed and how you served it, we’re always curious to see how you make our recipes your own.

Street Corn Chopped Salad

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5 from 1 review

• Author: Jennifer West
• Total Time: 30 minutes
• Yield: 4 servings

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Description

There’s something about that street corn flavor, sweet, smoky, and tangy that just hits different when it’s hot out. On those scorcher days, I’ll even pop the whole salad in the fridge for a bit before serving.

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Ingredients

RANCH CROUTONS

2 cups rustic sourdough bread, cut into hearty, bite-sized cubes

1½ tablespoons extra virgin olive oil

1½ teaspoons ranch seasoning blend (Trader Joe’s or Hidden Valley both work beautifully)

CHIPOTLE DRESSING

¼ cup full-fat sour cream

¼ cup rich, creamy mayonnaise

1 chipotle pepper in adobo sauce, finely chopped

2 tablespoons freshly squeezed lime juice

Finely grated zest of half a lime

Kosher salt and freshly ground black pepper, to taste

SALAD

2 tablespoons extra virgin olive oil

2½ cups sweet corn kernels, freshly cut from 3 to 4 ears

Kosher salt and freshly ground black pepper, to taste

2 cloves garlic, minced to a fine paste

½ of a fresh jalapeño, seeds and ribs removed, finely diced

2 heads crisp romaine lettuce, chopped into bite-sized pieces

½ cup fresh cilantro leaves, roughly chopped

3 to 4 green onions, thinly sliced on a bias

¼ cup cotija cheese, crumbled or finely grated

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Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment if you’d like an easier cleanup.
2. Spread the cubed sourdough out in a single layer on the sheet. Drizzle with olive oil and use clean hands to gently toss until everything is lightly coated. Sprinkle on the ranch seasoning, anywhere from 1 to 1½ teaspoons, depending on how bold you like it. Toss once more to evenly distribute the flavor.
3. Bake the croutons for 10 to 12 minutes, or until golden and crisp at the edges.
4. While the croutons are toasting, make the chipotle dressing. Add the sour cream, mayo, chipotle, lime juice, lime zest, and a pinch of salt and pepper to a blender. Blend until smooth and creamy. Cover and chill until you’re ready to serve.
5. Heat a large skillet with a lid over medium-high heat. Once hot, add the olive oil, just enough to coat the bottom. Add the corn in an even layer and season with salt and pepper. Cover with the lid and let it cook, undisturbed, for 5 to 7 minutes.
6. The corn should be lightly charred on the bottom. Lower the heat to medium and stir in the minced garlic. Let everything cook uncovered for another minute, just until the garlic is fragrant. Remove from heat and set aside to cool slightly.
7. In a large salad bowl, combine the chopped romaine, warm corn mixture, diced jalapeño, cilantro, green onion, cotija, and those crispy ranch croutons.
8. Drizzle on as much chipotle dressing as you like, then toss the salad until everything’s well coated and ready to serve. Enjoy immediately while the flavors are fresh and vibrant!

Equipment

Baking Sheets

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Dutch Oven Casserole Pot

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Measuring Cups & Spoons Set

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Wooden Cooking Spoons

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Notes

Once assembled, the salad will keep well for 2 to 3 days in the fridge if stored in an airtight container. For best texture, store the chipotle dressing separately and add just before serving to keep everything fresh and crisp.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Stove + Oven
• Cuisine: American

Jennifer West Senior Recipe Editor

As a Senior Recipe Editor, Jennifer West shares flavorful and easy meal recipes with a creative twist,. Perfect for busy families and everyday home cooks.

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