Jalapeño Ranch Salad with Corn, Avocado & Crispy Onions

Jalapeño Ranch Salad

with Corn, Avocado & Crispy Onions

25 MIN
$13.99 2-4 Servings
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From the Test Kitchen

This delicious salad is packed with bold flavor thanks to smoky-spiced corn kernels and a jalapeño ranch dressing—perfectly balanced by bites of creamy avocado and crisp romaine.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    420 Cals (est.)
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fresh
ingredients
Jalapeño Ranch Salad with Corn, Avocado & Crispy Onions
Title
  • 2 ears Corn
  • 1 Romaine Lettuce Heart
  • 1 Avocado
  • 2 Scallions
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Lime
  • 3 Tbsps Ranch Dressing
  • ⅓ cup Crispy Onions
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
step-by-step
instructions
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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the lettuce. Halve the lime crosswise. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; top with the juice of 1 lime half and season with salt and pepper. Stir to coat. Roughly chop the peppers. Thoroughly wash your hands immediately after handling. In a large bowl, combine the ranch dressing, the juice of the remaining lime half, and as much of the chopped peppers as you’d like. Taste, then season with salt and pepper if desired.

2 Cook the corn

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced white bottoms of scallions. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add half the spice blend (you will have extra); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the cooked corn, chopped lettuce, and seasoned avocado; season with salt and pepper. Toss to combine. Serve the salad garnished with the crispy onions and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Jalapeño Ranch Salad

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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the lettuce. Halve the lime crosswise. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; top with the juice of 1 lime half and season with salt and pepper. Stir to coat. Roughly chop the peppers. Thoroughly wash your hands immediately after handling. In a large bowl, combine the ranch dressing, the juice of the remaining lime half, and as much of the chopped peppers as you’d like. Taste, then season with salt and pepper if desired.

2 Cook the corn

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced white bottoms of scallions. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add half the spice blend (you will have extra); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the cooked corn, chopped lettuce, and seasoned avocado; season with salt and pepper. Toss to combine. Serve the salad garnished with the crispy onions and sliced green tops of the scallions. Enjoy!

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