Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!)
User Reviews
5
Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!)
Description
The Grilled Corn Salad features a mix of grilled corn cobs with blackened edges, which bring a smoky depth to the dish. Roasted sweet potatoes add a soft, slightly caramelized sweetness, complementing the fresh, crisp greens and vegetables like red bell pepper, cherry tomatoes, red onion, and cilantro. Optional avocado cubes contribute creaminess while jalapeño can add mild heat.
The vegan chipotle ranch dressing brings a tangy, smoky creaminess shaped by chipotle spices, enhancing the overall flavor while keeping the salad refreshing. The grilling and roasting methods provide textured contrasts: charred corn kernels, tender potatoes, and crunchy fresh veggies.
This salad works as a side dish for barbecues or light meals. Crushed corn tortilla chips added before serving offer a salty crunch. The recipe accommodates customization with different greens or omitted optional ingredients, allowing adjustments to taste and dietary needs.
Ingredients
- 1 small sweet potato cubed
- 1 Tbsp avocado oil
- 2 whole corn cobs
- ~5 cups lettuce we used a mix of green lettuces, but spinach, kale, or romaine will also work, chopped, fresh
- 1/2 medium red bell pepper diced
- 1 cup cherry tomato or halved if small, quartered
- 1/2 cup cilantro chopped
- 1/2 cup red onion diced
- 1 ripe avocado optional, cubed
- jalapeño (optional)
FOR SERVING
- 1/2 batch Chipotle ranch dressing vegan
- 1/2 cup corn tortilla chips optional, crushed
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
- Grill corn on an open flame or grill pan for best smoky flavor; alternatively, roast carefully on a gas range.
- Roast sweet potatoes until just tender to maintain texture without mushiness.
- Dress salad just before serving to preserve freshness and crispness of ingredients.
- The chipotle ranch dressing can be made vegan and prepared in advance for convenience.
- Adding crushed corn tortilla chips before serving adds texture contrast but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 223 kcal
% Daily Value*
| 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 | 13% |
| Fiber | 4.7g | 19% |
| Sugar | 7.4g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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