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    Home » cooking » (Corn on the) Cobb Salad {recipe}

    cooking

    (Corn on the) Cobb Salad {recipe}

    Corn on the Cobb Salad

    Corn on the Cobb Salad

    Corn on the Cobb Salad {recipe}

    Ingredients

    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

    Directions

    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

    Ingredients

    fresh corn on the cob, shucked and washed
    canola oil
    salt

    Directions

    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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    Comments

    1. Amsatterly says

      August 06, 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.

      Reply
    2. rooth says

      August 06, 2012 at 5:17 pm

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

      Reply
    3. Yumgoggle says

      August 06, 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)!

      Reply
    4. catty says

      August 06, 2012 at 10:05 pm

      the colours here. so pretty! :)

      Reply
    5. Olivia says

      August 07, 2012 at 6:04 am

      This salad is full of colors. Wonderfull!!

      Reply
    6. Meatballs&Milkshakes says

      August 08, 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!

      Reply
      • Sarah J. Gim says

        August 08, 2012 at 9:30 pm

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

        Reply
    7. Russell at Chasing Delicious says

      August 08, 2012 at 4:48 pm

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

      Reply
      • Sarah J. Gim says

        August 08, 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.

        Reply

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