Street Corn Chopped Salad

Ingredients

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

Directions

Chipotle Dressing

1. Add all of the ingredients to a blender. Blend until smooth and creamy, then cover and refrigerate until ready to use.

Corn

1. Heat a large skillet with a lid over medium high heat. Once your skillet is heated, add the olive oil to coat the base of the pan. Add the corn kernels to the pan in one even layer. Season with salt and pepper then cover the skillet with a lid.
2. Cook for 5-7 minutes – the corn 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.

Put it all together

1. In a large salad bowl, add the chopped romaine, cooked corn with garlic, diced jalapeño, cilantro, green onion, cotija and croutons.
2. Drizzle on your desired amount of chipotle dressing and toss until the salad is fully coated. Serve immediately and enjoy!