Cobb Recipe

Rinse and dry the romaine and any mixed lettuces thoroughly. Chop or tear into bite-size pieces and place in a large shallow bowl or on a platter as the salad base.

Cook the corn

Heat a medium skillet over medium-high heat. Add 1 tbs butter or oil. When hot, add the corn kernels and spread into an even layer. Let sear, stirring occasionally, until lightly charred and fragrant, about 5–7 minutes.

Remove from heat, stir in 1 tbs lime juice, 1/4 tsp smoked paprika and 1/4 tsp salt. Taste and adjust seasoning. Set aside to cool slightly.

Combine the diced roma tomato, finely diced onion, chopped cilantro, minced jalapeño (if using), 1 tbs lime juice and 1/4 tsp salt in a small bowl. Mix and let sit 5–10 minutes to marry flavors.

If using pre-smoked chicken, warm gently in a skillet over low heat for 2–3 minutes or microwave briefly. Shred or slice into bite-size pieces. If you have raw chicken to smoke or cook, cook to an internal temperature of 165°F (74°C), then cool and shred.

Slice the avocado just before assembly to prevent browning. Thinly slice the red onion and halve the cherry tomatoes.

In a small jar or bowl combine 3 tbs olive oil, 1 tbs red wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust acidity or sweetness as needed.

On the prepared bed of lettuce, arrange the components in rows or scatter evenly: smoked chicken (2 cups), warm street corn (1 cup), diced avocado, halved cherry tomatoes, thinly sliced red onion, and a generous sprinkle of crumbled cotija (about 1/2 cup).

Spoon the pico de gallo over the salad in small clusters or down the center for color and freshness.

Drizzle the dressing evenly over the salad, or serve on the side. Finish with an extra 2 tbs cotija scattered on top and serve with lime wedges.

Toss gently at the table or just before eating so avocado and cheese remain visible and textured.