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.

Course Entrees, Salads

Cuisine Mexican, Plant Forward

Keyword vegetarian

Servings servings (entree salad)

Calories 340kcal

Ingredients

2 cups roasted corn kernels
1 tsp olive oil
1 pinch ground black pepper
1 pinch kosher salt
6 ounces romaine lettuce chopped
3 ounces baby arugula
4 ounces green cabbage shredded
1/3 cup red radishes trimmed and thinly sliced
1 ounce Parmesan cheese freshly grated (or substitute crumbled Cotija cheese)
2 ripe avocado pitted, peeled and thinly sliced
2 stalks green onion trimmed and thinlly sliced
1 cup crunchy tortilla straws instructions in Recipe Notes below
3/4 cup chipotle vinaigrette get 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.

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.

Nutrition