Chipotle Ranch Summer Salad with Tomatoes and Corn
Chipotle Ranch Summer Salad with Tomatoes and Corn features romaine lettuce, avocados, cherry tomatoes, fresh corn, hard boiled eggs, bacon, and a Chipotle Ranch Dressing. This is a great side salad to serve at a barbecue or picnic, but it’s hearty enough to serve as a nice lunch, too.
The Equipment You’ll Need
- A Salad Spinner- You’ll need this to get your romaine dry enough for the dressing to cling to the leaves. I like the Oxo brand salad spinner.
- A Food Processor- This is the best way to make a nice smooth, creamy salad dressing. If you don’t have one, be sure to mince the solid ingredients up real well, and then just stir everything up in a bowl.
The Ingredients You’ll Need for Chipotle Ranch Summer Salad with Tomatoes and Corn
- An avocado- You’ll need a nice ripe avocado. I find the best way to get a beautifully ripe avocado, is to buy the avocados when they’re still bright green and hard. Then, I let them ripen on my counter for several days. My other advice is to find a market that has reliably good avocados.
- Corn- For this recipe I used two ears of corn on the cob. I removed the husks and steamed them in the microwave on a plate, covered with a paper towel for 5 minutes.
- The Hard Boiled Eggs- To make my eggs, I put them in a two quart saucepan and covered them with cold water. I brought the pot to a boil and then simmered them for 15 minutes. I then peeled them under running cold water.
How I Made This Salad
- First, I steamed my corn, boiled my eggs, and fried my bacon. I cooked the bacon on low heat in a small skillet. After draining the bacon , I chopped it up with kitchen shears.
- Next, I placed all my ingredients in the salad bowl.
- Finally, I made the dressing using my food processor.
One of the things I love about this salad is that it can be made hours before dinner, and then can chill up in the refrigerator until you’re ready to eat it. We took a little road trip today, so I didn’t have time to make a fancy dinner. I made this salad at 4, took a little nap and relaxed, and then served it at 7 with some grass fed hotdogs. If you’re like me, and always looking for new salad recipes, do try this Chipotle Ranch Summer Salad with Tomatoes and Corn.
Chipotle Ranch Summer Salad
Equipment
- Food processor
Ingredients
- 4 cups chopped romaine lettuce
- 1 sliced avocado
- 1 cup halved cherry tomatoes
- 4 slices chopped cooked bacon
- 2 cups cooked corn kernels
- ½ cup sliced cheddar
- 2 halved hard boiled eggs
- ¾ cup mayonnaise
- ⅓ cup buttermilk
- 1 tbsp. chopped red onion
- 2 cloves minced garlic
- ¼ tsp. black pepper
- 1 tbsp. chipotle peppers in adobo
Instructions
- Place the lettuce in a bowl, and top it with the avocado, corn, tomatoes, bacon, cheddar, and eggs.
- In a food processor, combine the mayonnaise, buttermilk, black pepper, garlic, onion, and chipotles until a smooth dressing is formed. Serve with the salad.
