Mexican Corn Chopped Salad with Dairy-Free Chili Ranch Dressing

close up of mexican corn salad with a drizzle of creamy cilantro dressing

Mexican Corn Chopped Salad with Dairy-Free Chili Ranch Dressing

My new favorite obsession: Mexican Corn Salad! If you're looking for a salad that ticks all the boxes and takes very little time to make, this is the one for you. It's fresh, crunchy, totally dairy free and about to become your new summer favorite! Filled with sweet corn, kale, avocado, jalapeño, tortilla chips, and a super creamy homemade chili ranch dressing. It’s the perfect corn side dish (or main attraction) to celebrate Cinco de Mayo, summer gatherings, meal prep for the week, or any time you want a bold, high-fiber salad that actually keeps you coming back for another bite!

Course Salad

Cuisine Mexican

Keyword chopped salad, dairy free, gluten free, mexican street corn recipe, oil free dressing

Prep Time 20

Total Time 20

Servings serving

Calories 447kcal

Author Jackie Akerberg

Ingredients

Chopped Salad Ingredients

3 ears sweet corn kernels cut off cob
½ cup radishes thinly sliced
4 Tuscan kale leaves spines removed, finely chopped
1 jalapeno seeded, finely chopped
1 avocado cubed (not too ripe)
4 green onions chopped
½ cup cilantro chopped
½ cup dairy-free parmesan I used Panacheeza spicy parm
1 cup tortilla chips crushed

Dairy-Free Chili Ranch Dressing Ingredients

¾ cup plain, unsweetened dairy-free yogurt
½ lime juiced
1 tbsp apple cider vinegar
1 tsp dijon mustard
1 tbsp sriracha
1 tbsp nutritional yeast
½ tsp garlic powder
½ tsp onion powder
½ tsp dried dill
½ tsp sea salt
½ tsp maple syrup
water as needed, to thin

Instructions

Add all the ingredients to a large salad bowl; if you're preparing for later, set the tortilla chips aside.
Add the ingredients for the dressing to a jar and stir to combine. Season to taste and add water if needed to thin - it should be pourable!
Drizzle the dressing over the salad and toss, adding the tortilla chips right before serving.

Nutrition