Cheesy Corn Fritter Salad with Black Beans & Lime Ranch Dressing

Cheesy Corn Fritter Salad

with Black Beans & Lime Ranch Dressing

30 MIN
+$4.99/serving 2 Servings
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    From the Test Kitchen

    The star of this inspired salad are the cheesy corn fritters, cooked in the pan until perfectly crispy, which top a crunchy romaine salad featuring tomatoes, black beans, and a zesty lime-ranch dressing.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Cheesy Corn Fritter Salad with Black Beans & Lime Ranch Dressing
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • 1 15.5-Oz Can Black Beans
    • 2 ears Corn
    • 1 Romaine Lettuce Heart
    • 1 Lime
    • 4 oz Grape Tomatoes
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ¼ cup Tempura Mix
    • 2 tsps Chipotle Chile Paste
    • 3 Tbsps Ranch Dressing
    • ¼ cup Cornstarch

    Cheesy Corn Fritter Salad

    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Roughly chop the lettuce. Drain and rinse the beans. Halve the tomatoes. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Halve the lime crosswise; squeeze the juice into a large bowl. Add the lime zest and ranch dressing. Season with salt and pepper; whisk to combine.

    2 Make the batter

    In a bowl, combine the corn kernels and cornstarch; stir to coat. In a separate, large bowl whisk together the tempura batter, 1/4 cup of cold water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Add the coated corn and cheddar and monterey jack; season with salt and pepper. Stir to thoroughly combine.

    Make the batter
    Cook the shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the fritters

    In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of batter sizzles immediately when added, working in batches if necessary, scoop the batter into the pan to form 8 equal-sized fritters. Cook 3 to 4 minutes per side, or until browned and crispy. Transfer to a paper towel-lined plate; season with salt. 

    Cook the fritters
    Make the salad & serve your dish
    5 Make the salad & serve your dish

    To the bowl of dressing, add the chopped lettuce, drained beans, and halved tomatoes; toss to coat. Serve the salad topped with the cooked fritters and cooked shrimp. Enjoy!

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