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Cobb salad with sweetcorn
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6 rashers smoked streaky bacon
2 essential Waitrose Sweetcorn cobs
4 tbsp buttermilk
2 tsp white wine vinegar
35g roquefort, crumbled
1 small iceberg lettuce, shredded
270g cherry vine tomatoes, halved
1 orange pepper, sliced
1. Put the bacon in a large frying pan and cook over a medium heat for 8-10 minutes, turning occasionally, until golden and crisp; drain on kitchen paper.
2. Meanwhile, lower the sweetcorn cobs into a pan of boiling water and simmer for 5 minutes; drain and set aside to cool slightly. Make the dressing in a large bowl by mixing the buttermilk, vinegar and roquefort, mashing the cheese with the back of a fork; season.
3. Add the lettuce to the bowl and toss it in the dressing. Transfer to a shallow serving bowl or plate. Slice the kernels from the sweetcorn and roughly chop the bacon. Arrange the corn, bacon, tomatoes and orange pepper in layers over the leaves; serve immediately, with extra ground pepper, if liked.
Cobb salads also traditionally contain chopped hard-boiled egg and shredded chicken breast, both of which would be great additions to this version.
This recipe appeared within the August 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in July 2018.
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