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    Cobb salad with sweetcorn

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    Cobb salad with sweetcorn

    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes

    Serves: 4


    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.

    Cook’s tip

    Cobb salads also traditionally contain chopped hard-boiled egg and shredded chicken breast, both of which would be great additions to this version. 

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    This recipe appeared within the August 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores


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