Mexican Street Corn Salad with Chipotle Dressing

 

Do you ever buy those salad mixes in the produce section at the grocery store?  I have a love/hate relationship with them.  

I love the convenience.  I hate that there’s 2 times the dressing the things need.  And I always think to myself - I could make this myself!

I’ve been working on this one for a bit and I kept getting hung up on the dressing.

Then I was at my mom’s house for a visit and she had a cookbook sitting on the counter, so I had a flip through while we continued to chat. Here are my thoughts.

The Pioneer Woman Cooks―Dinner's Ready!: Bestselling Fast Family Dinner Recipes from Ree Drummond for Easy Weeknight Meals, Comfort Food, and Sides by Ree Drummond
My rating: 4 of 5 stars

This is one of those cookbook that is fun to flip through. The pictures are lovely and the recipes sound delicious. The recipe I tried was delicious as I'd imagine most from this tried and true author would be.

View all my reviews

And wouldn’t you know it?  I found just the recipe I needed with only a little tweaking to be just perfect for the salad!  And the dressing makes a ton, so I’ll be sharing another fun way to use up the remainder soon!

Recipe Note:

-I was able to find Elote Salad Topping at my local grocery store, it can be substituted with equal parts corn nuts (dried fried corn), tortilla strips (or chips), and cotija or feta cheese crumbles.

Mexican Street Corn Salad

2 cups mixed greens

2 tablespoons chipotle dressing (recipe follows)

3 tablespoons elote salad topping (see note)

½ avocado, diced

Smoked paprika cornbread croutons

Toss together all ingredients and serve.

Chipotle Dressing

Adapted from The Pioneer Woman Cooks - Dinner's Ready!

8 ounces sour cream

½ cup mayo

1 tablespoon lime juice

1 tablespoon honey

1 chipotle pepper with a tablespoon of adobo sauce

½ teaspoon garlic powder

1 small handful fresh chives

Salt & pepper

Place all ingredients in a small food processor or blender.  Blend until smooth.  Serve over salads.