Street Corn Chopped Salad 

Ingredients:
For the Ranch Croutons:

2 cups sourdough bread, cut into cubes
1 ½ tablespoons olive oil
1.5 teaspoons 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 tablespoons lime juice
Zest of half a lime
Salt and pepper to taste
For the Salad:

2 tablespoons 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 Ranch 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 croutons on a baking sheet and bake for about 10-15 minutes, or until golden and crispy. Stir halfway through for even browning. Remove from the oven and let cool.
Prepare the Chipotle Dressing:
In a blender or food processor, combine the sour cream, mayo, chipotle in adobo sauce, lime juice, lime zest, salt, and pepper. Blend until smooth. Adjust seasoning to taste and set aside.
Cook the Corn:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the fresh corn kernels, salt, and pepper. 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, and sliced green onions. Drizzle with the chipotle dressing and toss gently to combine.
Serve:
Top the salad with the ranch croutons and sprinkle with cotija cheese. Serve immediately and enjoy the fresh, bold flavors!