This hearty Southwestern-inspired salad combines toasted cubes of homemade jalapeño-cheddar cornbread with smoky bacon, fire-roasted corn, black beans, pinto beans, fresh vegetables, and creamy chipotle-lime ranch dressing. Finished with avocado, Cotija cheese, crisp tortilla strips, pickled jalapeños, and fresh lime, it makes a colorful side dish for barbecues, potlucks, tailgates, or casual gatherings.

Ingredients

Cornbread

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar
• 2 large eggs
• 1 1/4 cups whole buttermilk
• 1/4 cup unsalted butter, browned
• 1 tablespoon bacon drippings, optional
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Pepper Jack cheese
• 1 medium jalapeño, finely diced
• 1 cup fire-roasted corn kernels

Chipotle-Lime Ranch Dressing

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 cup whole buttermilk
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 teaspoons minced chipotle peppers in adobo sauce
• 2 teaspoons fresh lime juice
• 2 teaspoons finely grated lime zest
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped fresh chives
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon honey
• 1 tablespoon warm bacon drippings, optional

Salad

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 1/2 cups fire-roasted corn kernels
• 6 ounces thick-cut bacon, cooked crisp and chopped, divided
• 1 (4-ounce) can diced green chiles, drained
• 3 Roma tomatoes, seeded and diced
• 1/2 teaspoon kosher salt
• 4 scallions, thinly sliced
• 1 small poblano pepper, seeded and finely diced
• 1/2 medium red bell pepper, seeded and finely diced
• 2 ounces shredded sharp cheddar cheese
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro

Garnishes

• 1 ripe avocado, diced
• 1/2 cup crumbled Cotija cheese
• Reserved cooked bacon
• 1/2 cup tortilla strips
• 1/4 cup sliced pickled jalapeños
• 1/4 cup chopped fresh cilantro
• Finely grated lime zest
• Smoked paprika
• Flaky sea salt
• Freshly ground black pepper
• Lime wedges

Instructions

1. Preheat the oven to 425°F. Place a 10-inch cast-iron skillet in the oven while it preheats.
2. Whisk together the cornmeal, flour, baking powder, kosher salt, garlic powder, cumin, black pepper, and sugar in a large bowl.
3. Whisk together the eggs, buttermilk, browned butter, and bacon drippings in a separate bowl.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the cheddar cheese, Pepper Jack cheese, jalapeño, and fire-roasted corn.
5. Carefully remove the hot skillet from the oven and lightly grease it if needed. Pour in the batter and spread it evenly.
6. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool the cornbread in the skillet for 10 minutes. Transfer it to a wire rack and cool completely.
8. Reduce the oven temperature to 350°F.
9. Cut the cooled cornbread into 1-inch cubes and arrange them in a single layer on a large baking sheet.
10. Bake the cornbread cubes for 8–10 minutes, turning once, until their edges are lightly toasted. Transfer them to a wire rack or clean baking sheet and cool completely.
11. Spread the tortilla strips on a small baking sheet. Toast them for 3–4 minutes, watching carefully so they do not burn. Set aside to cool.
12. Prepare the dressing by whisking together the mayonnaise, sour cream, buttermilk, Dijon mustard, Worcestershire sauce, chipotle peppers, lime juice, lime zest, cilantro, chives, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper, honey, and bacon drippings until smooth.
13. Cover the dressing and refrigerate it for at least 30 minutes. Reserve about 1 cup for serving.
14. Place the diced tomatoes in a colander set over a bowl. Sprinkle them with 1/2 teaspoon kosher salt and let them stand for 10 minutes. Drain well.
15. Combine the black beans, pinto beans, fire-roasted corn, two-thirds of the bacon, green chiles, drained tomatoes, scallions, poblano pepper, red bell pepper, cheddar cheese, lime juice, and 1/4 cup cilantro in a large serving bowl.
16. Add the toasted cornbread cubes.
17. Drizzle about two-thirds of the unreserved dressing over the salad and gently fold until lightly and evenly coated. Add more dressing only as needed.
18. Transfer the salad to a large, shallow serving bowl.
19. Arrange the avocado over the salad. Top with the Cotija cheese, reserved bacon, toasted tortilla strips, pickled jalapeños, and remaining cilantro.
20. Finish with a light dusting of smoked paprika, a little lime zest, flaky sea salt, freshly ground black pepper, and a squeeze of fresh lime juice.
21. Serve immediately with lime wedges and the reserved dressing on the side.

Cook’s Notes

• Cooling the cornbread completely before cutting helps prevent crumbling.
• Lightly toasting the cornbread cubes allows them to absorb dressing without becoming mushy.
• Add the dressing gradually. The exact amount needed will depend on how dry the cornbread is.
• Salting and draining the tomatoes reduces excess moisture and concentrates their flavor.
• Assemble the salad shortly before serving for the best texture.
• For more heat, increase the chipotle peppers or add additional pickled jalapeños.
• For a heartier entrée, add 2 cups diced smoked chicken, grilled steak, or smoked brisket.
• Leftover dressing is excellent with tacos, burgers, grilled chicken, wraps, or fresh vegetables.

Serving Suggestions

• Texas smoked brisket
• Grilled ribeye steaks
• Smoked chicken thighs
• Baby back ribs
• Pulled pork sandwiches
• Carne asada
• Grilled shrimp
• Barbecue burgers

Beverage Suggestions

• Ranch Water