(Corn on the) Cobb Salad {recipe}

Corn on the Cobb (salad)

Corn on the Cobb Salad

Corn on the Cobb Salad

Corn on the Cobb Salad {recipe}


3-4 handfuls of greens (e.g. shredded hearts of Romaine, baby kale, wild arugula, any mix…)
cherry tomatoes, halved (or quartered if they’re large)
roasted corn on the cob (see below), cut into half-inch slices, then quartered
hard boiled eggs, sliced lengthwise into quarters
parsley leaves
1 avocado, diced
shiitake mushroom bacon (or regular cooked, crumbled bacon)
blue cheese crumbles
original Cobb Salad Dressing (if you’re a baller, go with Green Goddess dressing )
minced shallots and chives
optional: cooked chicken or turkey, diced


Toss the greens with about 1 teaspoon of dressing per handful. Place the greens in the bottom of the salad bowl of serving plate.

Arrange the tomatoes, corn, hard boiled eggs, parsley leaves, avocado, bacon, and blue cheese (and cooked chicken/turkey) on top of the greens. Sprinkle the eggs with minced shallots and chives.

Note no.1: You can also cut the corn kernels off the cob for the salad, but then it’s not as fun.

Note no. 2: You can also arrange all the ingredients first and then drizzle everything with the dressing, but that’s a personal preference. I like to taste each of the ingredients naked.

Note no.3: There is no Note no.3. I just want to see if you’re still reading, which you are. Cool. Thanks!

Corn on the Cob

Oven Roasted Corn on the Cob


fresh corn on the cob, shucked and washed
canola oil


Preheat oven to 350°F.

Rub each cob with a little bit of oil. Place the cobs on a baking sheet lined with foil or parchment. Lightly salt the cobs.

Roast in the oven until the kernels are lightly browned (some parts will turn darker than others), about 15 minutes.

Serve cobs whole, or allow cobs to cool and cut off kernels.

Blog Widget by LinkWithin

{ 9 comments… read them below or add one }

1 Amsatterly August 6, 2012 at 5:12 pm

What a creative take on a cobb salad! Also, I find it so hard to eat a full meal when it is so hot outside. This would fit the bill.


2 rooth August 6, 2012 at 5:17 pm

This is pretty genius.  My parents are vegetarian and would love this


3 Yumgoggle August 6, 2012 at 8:57 pm

This is a summer staple…The mix is refreshing. The colors are pretty too!
Anyhoo, we have just recently launched a food photo
submission site, http://www.yumgoggle.com/gallery/
that allows you to showcase all your great work and share it with all of our
visitors. Your phenomenal photos have caught our attention. We’d be proud to
have your work as part of our growing collection to continue to have a larger
reach and further inspire all fellow food lovers out there! (sorry for the
blatant shameless plug)!


4 catty August 6, 2012 at 10:05 pm

the colours here. so pretty! :)


5 Olivia August 7, 2012 at 6:04 am

This salad is full of colors. Wonderfull!!


6 Meatballs&Milkshakes August 8, 2012 at 10:05 am

Yum! I love fresh roasted corn and surprisingly, I haven’t made it yet this summer! Thinking about this weekend!


7 Sarah J. Gim August 8, 2012 at 9:30 pm

and if you have the means, meatballs+milkshakes, GRILLED corn is even better!


8 Russell at Chasing Delicious August 8, 2012 at 4:48 pm

This salad looks soo darn good! It has just about everything I’d want in a Cobb.


9 Sarah J. Gim August 8, 2012 at 9:29 pm

“just about everything?!” WHAT DID I MISS?! i am having flashbacks to my teenage years of feelings of inadequacy here, russell.


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: