South West Corn Salad Recipe

Prepare lettuce and vegetables

Wash and thoroughly dry the green leaf lettuce. Chop into bite-sized pieces and transfer to a large salad bowl. Chop the Roma tomato into approx. 1/2-inch pieces, seed if desired, and add to the bowl. Finely dice the red onion and add to the bowl. Add shredded cheddar-jack cheese on top and gently toss to combine and distribute evenly.

Char the corn

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. Add the corn kernels in an even layer and let sit, undisturbed, for 2-3 minutes to develop char. Stir or toss and continue cooking, allowing some kernels to brown and blister, about 4-6 minutes total. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from heat and allow corn to cool slightly (5 minutes) before adding to the salad so it doesn't wilt the lettuce.

Make the salsa

In a medium bowl combine rinsed and drained black beans, chopped cilantro, 1 tablespoon fresh lime juice, 1/2 tsp minced jalapeño (optional for heat), 1/4 tsp ground cumin, and 1/4 tsp salt. Stir gently to combine and taste; adjust lime or salt as needed. Let the salsa sit 5-10 minutes to allow flavors to meld.

If using packaged nacho crisps, break larger pieces into bite-size shards. If using tortillas, cut into strips and crisp in a 350°F (175°C) oven for 6–8 minutes or pan-fry quickly in a tablespoon of oil until golden and crisp. Drain on paper towels and cool.

To the bowl with the chopped lettuce, add the charred corn (cooled) and spoon the black bean salsa over the top. Toss gently to distribute ingredients without smashing the crisps. Drizzle the ranch dressing evenly over the salad (start with about half and add more to taste) and toss lightly to coat. Sprinkle the nacho crisps over the top just before serving to preserve crunch.

Season with additional salt and freshly ground black pepper to taste. Serve with lime wedges on the side for guests to squeeze over their salad. If preparing ahead, keep dressing and crisps separate until ready to serve to prevent sogginess.