Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!)

Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!)

Easy, 30-minute grilled corn salad perfect for summer gatherings. Pair with just about any main and top with our Easy Vegan Chipotle Ranch Dressing!

Servings: 4 (Servings) Category: Salad Cuisine: Gluten-Free, Vegan Freezer Friendly No Does it keep? 2-3 Days


  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. Let the corn cool to the touch, then carefully slice the corn off the cob with a sharp knife. Set aside.

  5. 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.

  6. 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).


*Nutrition information is a rough estimate calculated with a half batch of the Chipotle Ranch Dressing recipe and without optional ingredients.

Nutrition Per Serving (1 of 4 servings)

  • Calories: 223
  • Fat: 11.8g
  • Saturated fat: 1.8g
  • Sodium: 210mg
  • Potassium: 632mg
  • Carbohydrates: 26.7g
  • Fiber: 4.7g
  • Sugar: 7.4g
  • Protein: 7.2g

Full recipe here.


Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.