Skip to content

Charred Corn Chop Salad

2011 September 27

Now this is a main course salad.

After eating this, you will leave the dinner table feeling so fulfilled you’d think it was Thanksgiving day.

I think the people who don’t enjoy eating salads as a main course just haven’t run into the right one.

Here’s the thing: cold chopped vegetables on a plate isn’t going to to turn anyone on.  Feeling satisfied is about more than just the eating.  This salad has the makings of a meal: aromas fill your kitchen thanks to roasting vegetables.  Your body feels warm from the slightly warmed vegetable mixture.  The variety in the salad makes you feel like you are eating a main and two sides.


I’ve made this salad three times in about 4 weeks.  That’s a pretty high ratio of repeat meals in this house!  I love to prepare the sweet potatoes a day before to save time and simply rewarm them stove top while I char the corn that way.  Frozen corn works well, too.  This salad is definitely a meal that can carry you through the winter.
Charred Corn Chop Salad (heavily adapted from Clean Eating Magazine)


2 cups fresh corn kernels (about 4 ears corn)
1 medium pasilla or poblano pepper, seeded and cut into ¼ inch cubes
1 large sweet potato, peeled and cut into ¼ inch cubes
1 tsp olive oil
1 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
½ cup plain nonfat yogurt
1/3 cup water
1 lime
½ teaspoon chipotle Chile powder
1 bunch green onions, thinly sliced, white and green parts
4 cups of romaine hearts, chopped finely
½ cup shredded cheddar


  1. Preheat oven to 450 degree. In a medium bowl, toss the corn, pasilla and sweet potato with the olive oil.
  2. Season with salt and pepper. Place mixture into a large jelly roll sheet pan and roast for 30 minutes. Make sure to toss the vegetables every 10 minutes, until corn and pasilla begin to char and sweet potato softens.
  3. Once cooked, toss black beans with vegetables in a bowl. Mix thoroughly with chile powder. Keep warm.
  4. Prepare dressing. In a small bowl, whisk the yogurt, white parts of green onions, and cumin with 1/3 cup water. Cover with saran wrap until ready to use, and place in fridge.
  5. Divide romaine among serving plates and top with corn, potato, and bean mixture, dividing evenly. Sprinkle with green parts of the green onions, garnish with grated cheese and top with dressing.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

  • Kaytorade

    Pssst- I like chopped cold veggies on a plate.

  • Samantha Golding

    This looks like the perfect salad to take to work. Can’t wait to try it! :)

  • Kerstin

    This is my kind of salad – I love how hearty it is!  And your new header is super cute too :)