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Appetizers & Sides, Quick and easy recipes, Salads

Vegan Corn On The Cob Salad

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This Fresh Corn on the Cob salad is full of flavor and is a very healthy salad option for those who vegan diet or those who want to include more meatless meals into their lifestyle. 

Made with just a few simple ingredients of fresh sweet corn on the cob, avocados, cucumbers, orange and red peppers.

Then it’s topped with my homemade “Honey Lime Vinaigrette“ which makes for a very tasty low carb yet filling salad. And you will be in business!

When making a cob salad, you want to be sure to use fresh corn on the cob.

Of course you can use canned corn or frozen but i’m telling you it just is not the same.

So really try to get your hands on the fresh stuff if possible.

The sweet corn and orange pepper give this salad a hint of sweetness! So when you add just a touch of the “Honey Lime Vinaigrette” you will really help to ampt up the sweet flavors even more.

If you’re looking for more of a “Tangy Vinaigrette” simply scroll to the bottom of this recipe for a list of other Vinaigrette dressings that also would go great with this salad.

Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you as well. 

It is not only perfect for this particular salad it also can be stored in the fridge for up to 3 weeks and used on plenty of other salads. 

Also be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.   

 

Honey Lime Vinaigrette 

Wanting to feed more people?

Simply double up this recipe up with my easy to use recipe adjuster above and then you can serve a larger group. 

Meal Prep Inspiration: Store in sealable containers for up to 3 days in the fridge, just make sure you are using firm avocados and not putting the dressing on top till your ready to eat.


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!

 

Chicken, Dinner ideas, Meal Prep, Quick and easy recipes, Salads

Mexican Corn on the Cob Salad

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This is my take on a Mexican Corn on the Cob Salad! It is full of flavor and can be ready in less than 30 minutes! 

It’s made with fresh sweet corn on the cob, Szeged seasoned chicken breasts, avocados, baby tomatoes, orange peppers and some chives.

And it is topped with my homemade “Creamy Lemon Lime Vinaigrette” which makes for a very tasty carb and gluten free meal. 

The sweet corn and orange pepper give this salad a hint of sweetness!  Mix that with this tangy dressing and you have yourself one fantastic summer salad.

Who said you have to be Mexican to enjoy good food?

The first time I had a cob salad like this was down in San Diego, we were staying near old town and we ventured out and found this little Mexican spot that served one of the best cob salads I ever tasted.

Since that day, i vowed to learn how to make it. And this my friends is my favorite cob salad vertition, I hope you give it a try. 

As you may know I’m obsessed with “Szeged Chicken Rub” it’s so very versatile. I use it alot when I’m cooking chicken.

If you have never tried it, then I really encourage to order it either from the link that I provided below with Amazon or search your local grocery for it.

Trust me it’s the bomb!

So here we are full swing into summer, finally.

And fresh corn on the cob is now available at most grocery stores and outdoor markets!

Sweet corn on the cob is one of my most favorite summer time vegetables.

And I just picked up a bunch recently from my local farmers market along with a orange pepper that I used in this recipe. 

The baby tomatoes, cilantro and chives came straight from my little garden. 

Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you too.

It is not only perfect for this particular salad it also can be stored in the fridge for up to 3 weeks and used on plenty of other salads.

The Creamy Lemon and Lime Vinaigrette gives this salad  extra depth of flavor that you’re sure to love. It’s best to eat this dish right away, fresh is always best.

However you can store it in the fridge in a sealable container/meal prep type bowl for a couple days ahead if desired.

Just be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.   

 

Here is my recipe for: Creamy Lemon and Lime Vinaigrette

If wanting  your to feed more people than what this recipe does.

Then I recommend doubling this recipe up with my easy to use recipe adjuster above and then you can serve a larger group. 

Meal Prep Inspiration: Store in sealable containers for up to 3 days in the fridge, just make sure you are using firm avocados and not putting the dressing on top till your ready to eat.

What are some of your favorite summer time salads? 

Looking for more Summertime salads? Try these popular recipes below. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!