O Cobb Salad Recipe
romaine, fire roasted corn, crispy bacon, spicy item. Please inquire with your server about other item modifications.
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Ingredients
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Salad base
Protein & crunchy elements
Spicy item & finishing
Dressing (chipotle ranch style)
For roasting and assembly
Method
Salad base
- 1
Prepare lettuce and vegetables
Wash and thoroughly dry romaine lettuce. Coarsely chop into bite-size pieces and place in a large salad bowl or on a platter. Halve the cherry tomatoes, peel and seed (if desired) then dice the cucumber, and dice the ripe avocado. Add tomatoes, cucumber, and avocado to the bowl or reserve for arranging on a platter.
- 2
Protein & crunchy elements
- 3
Cook bacon
Preheat oven to 400°F (200°C) or use a skillet. For oven: arrange bacon slices on a rimmed baking sheet lined with foil and roast 12–18 minutes until crisp, flipping halfway for even browning. For skillet: cook over medium heat until crisp, turning as needed. Drain on paper towels, then roughly chop or crumble. Keep warm or at room temperature for assembly.
- 4
Optional grilled chicken
If adding chicken, pound breasts to even thickness, season with salt and pepper. Heat a grill or skillet over medium-high heat with 1 tbsp olive oil. Grill or sear chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
Spicy item & finishing
- 5
Prepare jalapeños and cilantro
Slice pickled or fresh jalapeños thinly. Chop cilantro if using. Set aside to garnish the salad at the end; these are the spicy components — adjust quantity to guest heat preference and inquire about modifications as noted on the menu.
Dressing (chipotle ranch style)
- 6
Make dressing
In a bowl or jar combine mayonnaise, buttermilk, sour cream, lime juice, chopped chipotle in adobo (or chipotle paste), minced garlic, dried dill, 3/4 tsp salt, and 1/2 tsp black pepper. Whisk or shake until smooth and slightly thick but pourable. Taste and adjust heat or salt. Refrigerate until assembly. If a thinner dressing is desired, add more buttermilk 1 tbsp at a time.
Fire-roasted corn
- 7
Char the corn
If using fresh corn: heat a cast-iron skillet or grill to high, brush corn kernels with 1 tbsp olive oil, season with 1/4 tsp salt and 1/4 tsp pepper. Add kernels or whole cobs to the hot surface and cook, stirring or turning occasionally, until kernels have brown char spots, about 6–8 minutes for kernels or 10–12 minutes for whole cobs. If using frozen, thaw and pat dry then char in a hot skillet with oil until lightly browned, about 6–8 minutes. Cool slightly before adding to salad.
Assembly
- 8
Arrange components
On a large platter or in the salad bowl, spread the chopped romaine as the base. Neatly arrange fire-roasted corn, halved cherry tomatoes, sliced cucumber, sliced eggs, diced avocado, crumbled bacon, and sliced grilled chicken (if using) in separate rows or clusters over the romaine for a classic Cobb look. Sprinkle crumbled blue cheese or feta over the top.
- 9
Finish with spicy items and dressing
Scatter sliced pickled or fresh jalapeños and chopped cilantro over the arranged salad. Drizzle chipotle-ranch dressing over the salad tableside or serve on the side. Offer extra salt and pepper to taste.
- 10
Serve
Serve immediately so the bacon stays crisp and avocado remains fresh. Note: inquire about modifications (extra spice, no bacon, vegetarian substitute) per guest request.
