Mexican Street Corn Salad
A twist on a classic Mexican street treat, roasted corn, radishes and cheese get mixed with greens and topped with avocado and crunchy tortilla straws. It gets drizzled with a Chipotle Vinaigrette.
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Mexican Street Corn Salad
A twist on a classic Mexican street treat, roasted corn, radishes and cheese get mixed with greens and topped with avocado and crunchy tortilla straws. It gets drizzled with a Chipotle Vinaigrette.
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| Servings |
| 4servings (entree salad) |
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Ingredients
- 2cups roasted corn kernels
- 1tsp olive oil
- 1pinch ground black pepper
- 1pinch kosher salt
- 6ounces romaine lettucechopped
- 3ounces baby arugula
- 4ounces green cabbageshredded
- 1/3cup red radishestrimmed and thinly sliced
- 1ounce Parmesan cheesefreshly grated (or substitute crumbled Cotija cheese)
- 2ripe avocadopitted, peeled and thinly sliced
- 2stalks green oniontrimmed and thinlly sliced
- 1cup crunchy tortilla strawsinstructions in Recipe Notes below
- 3/4cup chipotle vinaigretteget recipe link, left, or in Recipe Notes below
Instructions
- Toss fresh or frozen corn kernels with 1 tsp olive oil, pinch each of kosher salt and black pepper. Bake in 350 F oven until golden, 12 minutes.
- In each of 4 salad bowls, place 1/4 of the Romaine, arugula, shredded cabbage, roasted corn, radishes and cheese.
- Top with sliced avocados, green onions, and crunchy tortilla straws.
- Drizzle each salad with 3 Tbsp Chipotle Vinaigrette dressing. Serve.
Recipe Notes
Make Your Own Crunchy Tortilla Straws: Cut one large tortilla in half, then each half into strips. Coat strips with cooking spray and bake on a sheet pan in a 350 F oven until golden brown, about 10 minutes.
Get the Chipotle Vinaigrette recipe.