corn — Blog — Amanda Warren

This Southwestern Chop Salad recipe is an escapade for the taste buds, brimming with bold and bright flavors rooted in the desert landscape. This robust salad melds the crunch of fresh vegetables with hearty beans and the warming blend of traditional Southwestern spices. It's not just a dish, it's a gesture to the culinary spirit of the American Southwest that is vibrant, satisfying, and utterly delightful. Southwestern cuisine is characterized by its variety of colorful flavors, and what better way to enjoy them than through a Southwestern Chopped Salad? This dish expertly combines the nutritional prowess of leafy greens with the rustic charm of black beans, sweet corn, and plum tomatoes, all seasoned with the distinctive flavors of this delicious dressing. One very important key to this dish lies in its vibrant appearance, which promises more than just visual pleasure. Each ingredient adds a layer of complexity to the flavor while providing essential nutrients. Romaine lettuce offers a crisp base that's low in calories and high in vitamins A and K. Black beans contribute to the heartiness of the dish, offering protein and fiber. Corn introduces a sweet crunch that contrasts wonderfully with the creamy beans. Diced tomatoes not only add a juicy freshness, but are also packed with antioxidants. When it all comes together with a tangy cilantro lime vinaigrette or a rich southwestern dressing, every bite becomes an exploration of textures and tastes. Whether you're seeking a light yet fulfilling main or a substantial side dish, this salad can easily be personalized with additional proteins like grilled chicken or juicy strips of beef for an excellent light dinner.

Amidst this rainbow of ingredients, Southwestern staples like cilantro, green onions, and ripe avocados join the mix, each elevating the signature taste and enhancing the salad's visual appeal. Flexible in its nature, the salad invites modifications to suit individual palates, embodying the spirit of inclusivity that characterizes Southwestern cuisine. To craft your very own Southwestern Salad masterpiece, you'll want to gather the freshest ingredients along with those that also excite your taste buds. So feel free to switch out my recipe for some things that you may enjoy a bit more! An assortment of colorful companions including black beans, sweet corn, cherry tomatoes, jalapeños and red bell pepper for added layers of flavors and textures. A ripe avocado adds a luxurious touch, contributing heart-healthy fats and a creamy counterpoint to the crunchier elements. For an aromatic punch add your fresh cilantro, green onions, and a diced jalapeño for just the right blend of zest and spice.

In crafting the ideal dressing for our salad, we seek to balance zest with substance. Whisk in some Southwestern soul with chili powder, cumin, and garlic powder. Introduce Greek yogurt or mayonnaise for a lush, creamy consistency and a touch of tartness. A hint of honey or agave syrup offers a counterpoint to the spice. Cilantro, finely chopped, enlivens the dressing with its unmistakable freshness. This delightfully vibrant blend of ingredients ensures that each forkful of salad is not just a meal but an experience.

How to Serve Your Salad Spectacularly

Presentation is key, and with a few thoughtful touches, you can transform your Southwestern Chop Salad into a feast for the eyes. Serve in a wide bowl or plate for a full display of the salad's colorful spectrum. Offer tortilla chips or warm pita bread on the side for textural contrast. A rich Southwestern dressing drizzled over the top just before serving heightens the fresh delicious flavors. You can even personalize it by allowing guests to add their choice of protein for a dish that caters to all tastes and dietary needs. Chicken, salmon, slow cooker pulled pork and steak are all great protein options for this dish. For a final flourish top with fresh avocado slices and a sprinkle of shredded cheese for that last note of richness and appeal.

Storage Savvy for Your Salad

Keep your Southwestern Salad vibrant and delicious with these storage insights. Use airtight containers or specially designed produce bags to extend the life of your chopped veggies in the fridge. Store the dressing separately to keep your salad from getting soggy, adding it just before indulgence. If you do have leftovers, remember they can be kept refrigerated for a day or two, though nothing beats the freshness of a newly tossed salad. For meals on the go, pre-portion the salad and dressing separately; a little meal prep makes for a convenient and nutritious choice throughout your busy week.

This salad is a reflection of the Southwestern ethos, from its bold, fresh ingredients to its inviting array of colors and textures. The dressing's zest, born of lime and spices, is a nod to the region's love for bold, clean flavors. As a stand-alone meal or shared as a side, it offers a well-rounded plate with protein, veggies, and good fats. Its adaptability is a testament to its place at any table - a true culinary chameleon for an irresistible salad.

When time is of the essence, rest assured that your Southwestern Chop Salad can materialize in mere minutes. Typically, you're looking at a tidy 15 to 25 minutes from start to finish. It's the ultimate time-saver, simplifying meal prep without sacrificing flavor or nutrition. The process has you merely chopping and tossing ingredients, sparing you from cooking and elaborate preparations. For those in a pinch, pre-washed greens and pre-made dressing can shortcut the process even further.

Ingredients

16 ounces of fresh greens of your choice

3 ears of corn, cut off of the cob

4 chicken breasts, chopped

1 avocado, chopped

1 cup cherry tomatoes, cut

1 cup black beans

1 cup crushed tortilla chips

1/2 cup pickled red onions

1 cup sour cream

1/2 cup mayo

3 chipotle peppers in adobo sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 tbsp water

Instructions

1. Add all salad ingredients in a large bowl. You can leave out some of the toppings to add ontop for a pretty presentation at the end.

2. Mix together all dressing ingredients in a mason jar or small bowl until smooth and pour over top of salad. Tossing together. Ready to serve as is or you can add to a fresh large plate and add the toppings you left out for a pretty presentation. Both ways are equally delicious! Serve & Enjoy!

Other Delicious Salads You Will Love:

How to Make the Perfect Pear and Pomegranate Arugula Salad

Shaved Brussel Sprout Salad with Apples, Goat Cheese & Candied Pecans

The Perfect Summer Meal: Grilled Chicken, Mexican Street Corn & Cucumber Salad

Delicious, Nutritious Pear & Walnut Salad with Honey Mustard Dressing

The Perfect Match: Grilled Steak & Blue Cheese Salad with Grilled Corn paired with J. Lohr Estates Seven Oaks Cabernet Sauvignon

The Perfect Mediterranean Pasta Salad Recipe for Summer Entertaining

Welcome to the cozy corner of culinary delights, where today we're stirring up a pot of pure comfort—Creamy Corn Chowder Soup. As the seasons change and a chill begins to whisper through the air, there's nothing quite like hugging a warm bowl of this velvety soup to soothe your soul and satisfy your taste buds. Infused with the natural sweetness of corn, enriched with a velvety broth, and accented with a symphony of delicate herbs and spices, this chowder is a harmonious blend designed to bring warmth and full-bodied flavor to your table. Whether you’re looking for a hearty meal to wind down a busy day or a lavish way to impress your guests, our Creamy Corn Chowder Soup is set to become a beloved recipe that transcends the seasons. Join us as we delve into the art of creating this comforting classic that promises to be much more than just a dish—it's a bowlful of home.

When Corn is Not In Season

Creamy Corn Chowder Soup is a classic comfort food that is both easy to prepare and delicious to eat. Corn is of course the star ingredient of this dish, but when it’s not in season, there are some great substitutes. Frozen corn can be used in place of fresh corn, or you can use canned corn if you prefer. If you want to add some veggies to the soup, you can include carrots, celery, and potatoes for a delicious and nutritious meal. To make the soup even more flavorful, you can season it with garlic, onion, and herbs. Then, add some cream, milk, and cheese to make it creamy and delicious. This soup is sure to be a hit with the whole family. Enjoy!

Cutting Corn off the Cob

Making creamy corn chowder soup is a simple and delicious way to enjoy corn any time of the year. To get started, begin by cutting the corn off the cob. It's important to use a sharp knife and to hold the cob firmly in one hand while you use the other to hold the knife. Using a cutting board will help to catch the kernels as you cut them. Be sure to cut close to the cob, but not too deeply into it. Once all the kernels are cut, you can scrape the cob with the back of the knife to get all the juice and flavor from it. Then the kernels can be added to the soup, where they will cook and become tender. Adding the kernels to the soup will give it a delicious and creamy texture, making it the perfect meal to enjoy in the summertime as well as in the winter.

What Potatoes to Use

Creamy Corn Chowder Soup is a classic, comforting dish perfect for any time of year. The key to a great pot of chowder is the potatoes, as they provide a creamy texture and flavor. Yukon Gold potatoes are the most popular choice for this soup, as they have a buttery flavor and creamy texture. If you’re looking for a slightly firmer texture, Russet potatoes are also a great option. Red potatoes add a slightly sweeter, earthier flavor to the dish, while Fingerling potatoes are the perfect size for a chunky soup. For a quicker cooking time, try using small baby potatoes because they will break down faster and give the soup a thicker texture. To maximize flavor, sauté the potatoes in butter before adding them to the soup. With the right potatoes, you can easily create the perfect bowl of creamy corn chowder soup.

Reheating Left Overs

Creamy Corn Chowder Soup is a comforting and delicious meal that can easily be reheated and enjoyed as leftovers. To reheat the soup, simply place it in a saucepan over low heat on the stovetop and stir occasionally to keep it from sticking to the bottom of the pan. To freeze the soup, let it cool completely before transferring it into an airtight container or a freezer-safe bag. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave. With its delicious combination of flavors, it’s sure to become a favorite in your household. Try this creamy corn chowder soup recipe today and see for yourself why it’s so popular.

What to Serve with Corn Chowder

Creamy Corn Chowder Soup is a delicious and hearty soup that can be paired with a variety of sides. To start, you can’t go wrong with a side of garlic bread to dip in the soup. Buttery crackers are also a great addition to the soup and can be topped with grated cheese or spices. A light and crunchy garden salad is a great contrast to the creaminess of the soup, and adding grilled cheese sandwiches or cornbread is a great way to make an entire meal out of the soup.

If you’re looking for some heartier sides options such as grilled shrimp, fried pickles, fried green tomatoes, potato skins, and biscuits and gravy are all great choices. The fried pickles and fried green tomatoes provide a crunchy texture, while the potato skins & biscuits and gravy are great for adding a bit of comfort food flavor. No matter what sides you choose to serve with your Creamy Corn Chowder Soup, you’re guaranteed to have a delicious and comforting meal.

Ingredients

6 slices of thick-cut bacon

3 cloves minced garlic

1 yellow onion

6 red potatoes, cut into 1-inch cubes

6 ears of sweet corn, cut from cob

1 teaspoon sea salt

1/2 teaspoon fresh cracked pepper

1 teaspoon parsley

1 teaspoon thyme

1/2 tsp paprika

2 tablespoons flour

5 cups vegetable broth

1 cup half and half

Instructions

1. Add bacon to Dutch oven over medium heat. Let cook completely and remove from Dutch oven. Add in minced garlic and cook until fragrant, around 30 seconds.

2. Once garlic is done add in chopped onion and sautee until softened, around 4-5 minutes. Add in red potatoes and corn. Let bacon grease coat and cook for a few minutes to let oils come together.

3. Add into dutch oven sea salt, pepper, parsley, thyme, paprika and flour. Coat onion, potatoes and corn evenly.

4. Pour in broth and using a wooden spoon break up any bits that have stuck to the bottom of the pan. Let come to a simmer. Cover and turn heat to medium-low. Let cook for 30 minutes or until potatoes are softened and a fork goes through easily.

5. Take out 3 cups of soup and add to blender. Blend to a creamy consistency and pour back into Dutch Oven. This will give the chowder-like consistency.

6. Turn off the heat and add back in crumbled bacon, leaving a couple of slices out to top each bowl. Pour in heavy cream and stir together. Pour into bowls, and top with bacon bits and fresh thyme. Serve and Enjoy!