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.
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
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment if you’d like an easier cleanup.
- 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.
- Bake the croutons for 10 to 12 minutes, or until golden and crisp at the edges.
- 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.
- 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.
- 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.
- In a large salad bowl, combine the chopped romaine, warm corn mixture, diced jalapeño, cilantro, green onion, cotija, and those crispy ranch croutons.
- 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!
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
