Mexican Street Corn Chopped Salad with Tortilla Chips is a fresh Tex-Mex salad made with corn, chopped romaine, jalapeños, red onion, cotija cheese, cilantro, lime juice, and creamy chili-lime dressing.
This one has that street corn thing going on, but in chopped salad form. To make this WW friendly salad you will need corn, lime, chili powder, cotija, and creamy dressing, then the romaine adds crunch and makes it feel more like a full salad.
Add tortilla chips on the side and it becomes scoopable, which is always the better move.
It’s a solid pick for lunch, a light dinner, taco night, or a cookout side dish.
The ingredients are easy to find at most grocery stores, and you can use fresh, frozen, or canned corn depending on what’s in your kitchen.
Why You’ll Love This Mexican Street Corn Chopped Salad with Tortilla Chips
Ready in 25 Minutes
This salad is done fast, which makes it useful for lunch, dinner, or a side dish when you don’t want a long prep list.
Street Corn Flavor
The corn, lime juice, chili powder, cotija cheese, and creamy dressing give this salad that Mexican street corn style flavor in a chopped salad bowl.
Crunchy and Scoopable
Romaine gives the salad crunch, and tortilla chips make it easy to scoop and serve.
Works With Fresh, Frozen, or Canned Corn
You don’t have to wait for corn season. Fresh corn, frozen corn, or well-drained canned corn can all work here.
Good for Cookouts
This salad makes a nice side dish for grilled chicken, tacos, burgers, or Tex-Mex dinners.
Ingredient Substitutions
Cotija Cheese
Use feta cheese if you don’t have cotija. It has a salty bite that works well in this salad.
Greek Yogurt
Use plain regular yogurt if that’s what you have. The dressing may be a little thinner.
Light Mayonnaise
Use regular mayonnaise if preferred.
Jalapeños
Use green bell pepper for crunch without heat.
Red Onion
Use green onions for a milder onion flavor.
Cilantro
Use parsley if you don’t like cilantro.
Corn
Use fresh, frozen, or canned corn. Drain canned corn well before browning it in the skillet.
Honey
Use maple syrup or agave if needed.
Tortilla Chips
Use baked tortilla chips, corn chips, or crushed tostadas for serving.
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Mexican Street Corn Chopped Salad with Tortilla Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Salad:
- 3 cups corn
- 4 cups romaine lettuce finely chopped
- 1 tablespoon jalapeños finely chopped
- ¼ cup red onion finely chopped
- ½ cup cotija cheese crumbled
- ¼ cup fresh cilantro chopped
- 1 tablespoon lime juice
For the Creamy Chili-Lime Dressing:
- ¼ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 2 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Heat a large skillet over medium-high heat
- Add the corn kernels to the dry skillet. Cook the corn for 4 to 5 minutes, stirring occasionally, until lightly browned in spots
- Remove the skillet from the heat. Let the corn cool slightly
- In a small bowl, add the Greek yogurt, light mayonnaise, lime juice, honey, chili powder, smoked paprika, garlic powder, salt, and black pepper. Using a wire whisk, mix until smooth.
- In a large mixing bowl, add the romaine, toasted corn, jalapeños, red onion, cotija cheese, cilantro, and lime juice.
- Pour the creamy chili-lime dressing over the salad.
- Using a wooden spoon, toss until evenly coated.
- Serve with tortilla chips
Notes
Tips and Tricks
Chop the romaine small – Finely chopped romaine makes the salad easier to scoop with tortilla chips. Drain canned corn well – Extra liquid can stop the corn from browning in the skillet. Adjust the heat at the end – Add more jalapeño or chili powder after tasting if you want more spice.Storing
Refrigerate – Store the salad in an airtight container in the refrigerator for up to 2 days. Keep chips separate – Store tortilla chips at room temperature in a sealed bag or container.Nutrition
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