(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.

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