Cornbread Ranch Salad Recipe
Cornbread croutons, mixed greens, bacon, grilled corn, red onion, red peppers, cheddar cheese, jalapeno ranch dressing
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Ingredients
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Cornbread Croutons
Dressing (Jalapeño Ranch)
Salad Components
Method
Cornbread Croutons
- 1
Prepare Cornbread
Cut the cornbread into roughly 3/4-inch cubes. If cornbread is very moist or fresh, spread cubes on a baking sheet and let sit uncovered for 15–20 minutes to dry slightly (or toast briefly in a 350°F / 175°C oven for 6–8 minutes).
- 2
Pan-fry Croutons
Heat a large skillet over medium heat and add the olive oil and butter. When the butter melts and foams, add the cornbread cubes in a single layer (work in batches if necessary). Season lightly with kosher salt and freshly ground black pepper. Cook, stirring every 1–2 minutes, until cubes are golden and crisp on at least three sides, about 6–8 minutes total. Transfer to a paper towel–lined plate to drain and crisp further.
Dressing (Jalapeño Ranch)
- 3
Make Dressing
Remove the jalapeño stem, halve and scrape out seeds if you want milder heat. In a blender or with an immersion blender and a jar, combine mayonnaise, sour cream, buttermilk, jalapeño, lime juice, minced garlic, dried ranch seasoning, and chopped chives. Blend until smooth and creamy. Taste and season with kosher salt and freshly ground black pepper to taste. If the dressing is too thick, add up to 1–2 tbsp more buttermilk to reach desired pourable consistency. Chill for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).
Salad Components
- 4
Cook Bacon
Cook the bacon until crisp. For stovetop: lay strips in a cold skillet, cook over medium heat, turning occasionally, until evenly crisp (about 8–10 minutes). For oven: arrange on a rimmed baking sheet and bake at 400°F / 200°C for 14–18 minutes. Drain on paper towels, then chop or crumble into bite-sized pieces.
- 5
Grill or Sear Corn
Heat a grill or heavy skillet to medium-high. Brush corn with a little oil or rub with a cut lime, then place on the grill or in the skillet. Cook, turning every 1–2 minutes, until kernels are charred in spots, about 7–10 minutes. Remove and let cool slightly, then stand each ear upright and slice kernels off the cob with a sharp knife. If using frozen corn, sauté 5–6 minutes in a hot skillet until slightly charred.
- 6
Prep Vegetables and Cheese
Thinly slice the red onion and dice the red bell pepper. Shred the cheddar if not pre-shredded. Roughly chop the cilantro if using.
- 7
Assemble Salad
In a large bowl, place the mixed salad greens. Add about half of the jalapeño ranch dressing and toss gently to coat (adjust amount to preference). Arrange or toss in grilled corn kernels, red onion, diced red pepper, chopped bacon, shredded cheddar, and cilantro. Scatter the warm cornbread croutons on top (this helps them stay crisp). Drizzle additional dressing over the top or serve on the side. Finish with a squeeze of fresh lime juice and a final crack of black pepper if desired.
- 8
Serve
Divide the salad among 4 plates or bowls. Offer extra dressing and lime wedges at the table. Serve immediately so the cornbread croutons stay crisp.
