Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Mi

4 servings


30 minutes

total time


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)

1/2 batch Vegan Chipotle Ranch Dressing

1/2 cup crushed corn tortilla chips (optional)


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).


Serving Size



223 kcal

Total Fat

11.8 g

Saturated Fat

1.8 g

Unsaturated Fat


Trans Fat





210 mg

Total Carbohydrate

26.7 g

Dietary Fiber

4.7 g

Total Sugars

7.4 g


7.2 g

4 servings


30 minutes

total time
Start Cooking