Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!)

Name: Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 (Servings)
Ingredients: 1 small sweet potato, cubed; 1 Tbsp avocado oil; 2 whole corn cobs; ~5 cups chopped fresh lettuce; 1/2 medium red bell pepper, diced; 1 cup cherry tomatoes, quartered; 1/2 cup chopped cilantro; 1/2 cup diced red onion; 1 ripe avocado, cubed; Jalapeño; 1/2 batch Vegan Chipotle Ranch Dressing; 1/2 cup crushed corn tortilla chips

User Reviews

5.0

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 (Servings)
Calories
223 kcal
Course
Salad
Cuisine
Mexican, Vegan

Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!)

Valerie Marks

Report

Easy, 30-minute grilled corn salad perfect for summer gatherings. Pair with just about any main and top with our Easy Vegan Chipotle Ranch Dressing!

Share:

I Made This!

45 people made this

Print

13 people printed this

Save this

36 people saved this

Ingredients

Servings

1 small sweet potato, cubed
1 Tbsp avocado oil
2 whole corn cobs
~5 cups chopped fresh lettuce (we used a mix of green lettuces, but spinach, kale, or romaine will also work)
1/2 medium red bell pepper, diced
1 cup cherry tomatoes, quartered (or halved if small)
1/2 cup chopped cilantro
1/2 cup diced red onion
1 ripe avocado, cubed (optional)
Jalapeño (optional)

FOR SERVING

1/2 batch Vegan Chipotle Ranch Dressing
1/2 cup crushed corn tortilla chips (optional)

Add to Shopping List

Instructions

If you haven't prepared dressing, do so now. Alternatively you can dress your salad with a healthy squeeze of lime juice, drizzle of olive oil, and salt and pepper to taste just before serving.
Preheat oven to 400 degrees F (204 C) and add cubed sweet potato to a parchment-lined baking sheet. Toss with a little oil and bake for 20 minutes or until tender. Set aside.
In the meantime, heat a grill or grill pan. Once hot, remove the husks from the corn and place directly on the grill. Grill, turning occasionally, until blackened on all sides — about 5-8 minutes. Set aside to chill. NOTE: If you don't have a grill or grill pan, you can also carefully cook these on a gas range over an open flame, turning frequently with tongs until blackened on all sides.
Let the corn cool to the touch, then carefully slice the corn off the cob with a sharp knife. Set aside.
Assemble salad on a serving platter by adding lettuce and topping with bell pepper, cherry tomatoes, cilantro, onion, avocado (optional), jalapeño (optional), sweet potatoes, and grilled corn. Optionally, you can also top with crushed tortilla chips.
Serve with Vegan Chipotle Ranch Dressing or a generous squeeze of lime juice, drizzle of olive oil, and salt and pepper to taste. Best when fresh, though leftovers will keep stored in the refrigerator up to 2-3 days (store dressing separately for freshness).

Notes

*Nutrition information is a rough estimate calculated with a half batch of the Chipotle Ranch Dressing recipe and without optional ingredients.

Nutrition Information

Show Details

Serving 1serving Calories 223 (11%) Carbohydrates 26.7g (9%) Protein 7.2g (14%) Fat 11.8g (18%) Saturated Fat 1.8g (9%) Sodium 210mg (9%) Potassium 632mg (18%) Fiber 4.7g (19%) Sugar 7.4g (15%)