Classic Cob with a Tex Mex Twist

Fourth of July weekend is here and I love to grill a bunch of food and reinvent it all weekend long. I took this week’s Grilled Corn Recipe and added it to my Tex-Mex version of a classic Cobb Salad. It’s crunchy and refreshing, with a little spicy South of the Border Kick! So jazz up your summer salad and enjoy the relaxing holiday weekend.

Tex-Mex Cobb Salad

4 cups Romaine, chopped

1 cup of grilled or Rotisserie Chicken, cubed

1 tsp taco seasoning

1 tsp ground cumin

1 tsp olive oil

1 cup grilled corn

1 cup roma tomatoes, seeded and chopped

1 cup of cooked black beans

1 avocado, cubed

1/ 2cup shredded cheddar

1 cup tortilla chips

1 handful fresh chopped cilantro

2 fresh limes


In a mixing bowl, combine the chicken with the olive oil, cumin and taco seasoning and stir t combine. Half the lettuce on two bowls. Layer the chicken, corn, tomatoes, black beans and avocado across the top of the salad, in neat little rows. Squeeze the juice of a lime on each salad, sprinkle with a little sea salt and top with fresh cilantro, shredded cheddar and crumbled tortilla chips.

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