Street Corn Chopped Salad 

This vibrant and flavorful Street Corn Chopped Salad is a perfect blend of fresh ingredients and zesty dressing, making it a great side dish or light meal. Here’s how to make it:

Ingredients:
For the Croutons:

2 cups sourdough bread, cut into cubes
1 ½ tbsp olive oil
1.5 tsp ranch seasoning (Trader Joe’s or Hidden Valley)
For the 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
For the 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 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:
Make the Croutons:
Preheat your oven to 375°F (190°C).
In a bowl, toss the sourdough bread cubes with olive oil and ranch seasoning until evenly coated.
Spread the cubes on a baking sheet and bake for about 10-15 minutes, or until golden and crispy. Set aside to cool.
Prepare the Chipotle Dressing:
In a blender or food processor, combine the sour cream, mayo, chipotle in adobo sauce, lime juice, lime zest, and a pinch of salt and pepper. Blend until smooth. Adjust seasoning to taste and set aside.
Cook the Corn:
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the fresh corn kernels, season with salt and pepper, and sauté for about 5-7 minutes until the corn is tender and slightly charred. Add the minced garlic and diced jalapeño, cooking for an additional 1-2 minutes until fragrant. Remove from heat and let cool slightly.
Assemble the Salad:
In a large bowl, combine the chopped romaine, sautéed corn mixture, cilantro leaves, sliced green onions, and cotija cheese. Drizzle with the chipotle dressing and toss gently to combine.
Add Croutons:
Just before serving, add the croutons to the salad and toss lightly to incorporate.