This Southwestern Chopped Salad features grilled corn, shredded cheese and lettuce tossed in a tangy southwestern dressing. Oh, and it gets topped with Fritos!
This post may contain paid links. For more information, please see our disclosure policy.
Ever since I made this Ground Beef Taco Salad last year, I’ve been searching for more ways to use Fritos in recipes. Ok, maybe it’s not that dramatic. I haven’t been searching for a whole year. But Fritos are delicious. So therefore using Fritos in a recipe? Also, delicious.
This Southwestern Chopped Salad is similar to that taco salad, but instead of ground beef seasoned with taco seasoning, this salad uses a flavor-packed dressing. And get this – that dressing? It’s Greek-yogurt based. The tanginess of Greek yogurt pairs quite well with the southwestern flavors in the dressing.
Southwestern Chopped Salad
I can’t sing the praises of this salad enough – seriously! Not only is it packed with flavor, but the various textures add a fun aspect to this recipe. The corn chips are pretty amazing on this salad, but the grilled corn and shredded cheese are important components as well.
For this recipe, you’ll need to grill 6 ears of fresh corn – you’re looking for that corn to get nice and charred. It’ll take ~20 minutes on the grill (rotating occasionally) to get that charred flavor. If you don’t have a grill, you can broil the corn to achieve the same charred flavor. It’ll take about 15-20 minutes under the broiler.
One side note here about the corn: After you grill the corn and let it cool, you’ll need to slice it off the cob. I’ve found that using a serrated knife works well for slicing corn off the cob. A non-serrated blade works, too, but I find that it sends corn kernels everywhere. A serrated blade does the job, and it doesn’t leave corn kernels all over the counter! I prefer the Wusthof Sausage Knife for this task – in fact, I find that sausage knife is one of my go-to knives in general.
Aside from grilling/broiling the corn, there is no other active cooking involved in this recipe. Just mixing and chopping. This Southwestern Chopped Salad is a great recipe for busy nights – plus, it’s just fun to put chips on top of your dinner!
For the shredded cheese in this salad, I used Cabot’s Seriously Sharp Cheddar. It provided the perfect punch of flavor without overpowering the other ingredients. However, with that said, I could see other cheeses like Monterey Jack or Pepper Jack working well in this recipe, too.
If you’re looking for a tasty and easy summer salad idea, put this Southwestern Chopped Salad on the menu. The grilled corn + shredded cheese + Fritos make for a fun recipe! Enjoy!
Did you make this Southwestern Chopped Salad at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version. (And more importantly, I’d love to see how many Fritos you managed to pile on top!)
Southwestern Chopped Salad
For the Salad
For the Salad
- Preheat grill to medium-high heat.
- Brush corn with olive oil and place on grill. Grill, turning occasionally, for 15-20 minutes, or until lightly charred. (Note: If you don’t have a grill, place corn on a foil-lined sheet pan. Broil for 6-8 minutes, or until charred. Rotate corn and continue broiling for 6-8 more minutes, or until charred on the opposite side.)
- Slice corn off of cobs.
- Using a large bowl, add corn, chopped lettuce, tomatoes, black beans, onions and cheese; toss until well combined.
- Add dressing; toss until well combined.
- Add corn chips; toss until well combined.
- Serve immediately. (Note: If salad is being made in advance, wait and add corn chips right before serving so that chips don’t become soggy.)
For the Dressing
- Using a medium bowl, add all of the dressing ingredients; whisk together until well combined. Set aside. (Note: If possible, make this sauce the day before and store covered in the refrigerator overnight. The flavors will meld together and the sauce will taste even better on the 2nd day!)
Looking for more tasty summer salad recipes? Check out these other favorites, too: