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    Home

    Brussels Sprouts Corn Salad with Chipotle Ranch

    June 3, 2021 By Rene 9 Comments

    This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time!

    Jump to Recipe
    This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad

    This is the salad you are going to want to eat all summer long! It is super easy, has a ton of fresh ingredients and can be prepped ahead of time. The longer it sits, the more the flavors come together. And since we are using shredded brussels sprouts for the greens, they will hold their shape nicely even once they are dressed. Win!

    How to make Brussels Sprouts Corn Salad

    Most of your time making this salad will go to roasting the corn and making the dressing. And those steps are both incredibly easy! Yep, this is an easy one folks. Roasting the corn is going to require a good skillet - either non-stick or cast iron. Dry roasting corn can seriously ruin an old pan! You can find my non-stick skillet here - it is one of my faves!

    The dressing is my go-to vegan ranch recipe, with the addition of some chipotle peppers. Use 1 or 2 peppers, depending on your spice preference, and give everything a good blend in a food processor or blender.

    This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad
    This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad

    How to serve Brussels Sprouts Corn Salad

    When everything is chopped, roasted and blended, add everything to a big bowl and give it a good toss. Top the salad off with plenty of cilantro and serve some lime wedges and warm pita on the side. I swear the warm pita is a must, but you could also do tortilla chips or skip it altogether.

    This salad can be served right away or stored in the fridge - I find it is best served within 48 hours.

    This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad

    Need more recipe inspo? Check these out:

    • Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts
    • Vegan Butternut Squash Tacos with Crispy Brussels Sprouts
    • Roasted Brussels Sprouts with Sichuan Aioli
    • Penne with Crispy Brussels Sprouts
    • Roasted Carrots, Brussels Sprouts & Acini Salad
    This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad
    This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad
    This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad
    Print Pin
    5 from 8 votes

    Brussels Sprouts Corn Salad

    This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time!
    Course lunch, Main Course
    Cuisine American, Mexican
    Keyword black beans, brussels sprouts, chipotle, salad, summer, vegan ranch
    Prep Time 20 minutes
    Cook Time 5 minutes
    Total Time 25 minutes
    Servings 4 large salads
    Calories 598kcal

    Ingredients

    FOR THE CHIPOTLE RANCH

    • ½ cup vegan mayo
    • ¼ cup olive oil
    • ¼ cup fresh parsley
    • 1 clove garlic peeled
    • 1-2 chipotle peppers in adobo to taste
    • 1 tablespoon apple cider vinegar
    • ½ teaspoon onion powder
    • 1 tablespoon dried chives
    • salt if needed
    • water or non-dairy milk to thin

    FOR THE SALAD

    • 2 cups frozen corn* thawed and dried
    • 10 oz shaved brussels sprouts**
    • 1 15-ounce can black beans drained and rinsed
    • ½ red onion diced
    • 1 jalapeño seeds and ribs removed, diced
    • 1 avocado diced
    • 2 tablespoon roasted sunflower seeds
    • cilantro to taste
    • lime wedges, toasted pita optional, for serving

    Instructions

    • Add all of the chipotle ranch ingredients (through the chives) to a food processor or blender. Pulse to combine. Taste & add water and/or salt if needed. Set aside.
    • Heat a pan over medium-high heat. Add the corn to the dry pan and cook until slightly charred (see notes for tips on cooking the corn). Set aside.
    • Add all of the salad ingredients to a large bowl and drizzle with dressing. Toss to combine and serve with lime wedges and pita.

    Video

    Notes

    *TIPS FOR COOKING THE CORN: Be sure to dry the thawed corn before adding it to the pan - you want the pan to be dry. Because this is a dry roast, you want to use a good non-stick pan (get mine here) or a well seasoned cast iron skillet - otherwise, you will probably ruin your pan. If you don't have either of these pans, you can omit the roasting step and just add the thawed corn.
    Once the corn is in the pan, try not to move it around too much. This will allow it to get that nice char. Lower the heat to medium if the pan starts smoking too much.
    **I bought my brussels sprouts already shaved. If you are using whole brussels sprouts, just run them through a food processor to easily shred them. 

    Nutrition

    Calories: 598kcal | Carbohydrates: 52g | Protein: 13g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 727mg | Potassium: 1065mg | Fiber: 16g | Sugar: 3g | Iron: 5mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad
    « Vegan Grilled Corn Tostadas
    Tempeh Caesar Salad Pitas »

    Reader Interactions

    Comments

    1. Monica

      January 14, 2022 at 11:44 am

      5 stars
      Well done. Delicious. A new staple for me. Love the texture and flavors.

      Reply
    2. Kindness Roots

      July 11, 2021 at 10:34 am

      5 stars
      Took this salad to a 4th of July potluck and everyone loved it. I made another batch of the dressing to drizzle on roasted veggie tacos the following day - so good.

      Reply
    3. Kelly

      June 07, 2021 at 5:03 am

      5 stars
      This was absolutely amazing! There were 3 of us eating this and it was almost completely devoured! My son did not even realize he was eating Brussels LOL!! Rene, you are amazing!! This chipotle ranch is a new fav!!!

      Reply
      • Rene

        June 08, 2021 at 10:49 am

        Hi Kelly - so glad the whole family enjoyed! And yes, that chipotle ranch can go with so many other things - tacos, bowls or just with veggies!

        Reply
    4. Jessica Albright

      June 05, 2021 at 8:28 pm

      Would this work with frozen Brussel Sprouts?

      Reply
      • Rene

        June 06, 2021 at 11:40 am

        Hi Jessica - I don't think so. Frozen sprouts would work better for a cooked recipe. You want them to be fresh and crunchy for this one.

        Reply
        • Cindy

          July 26, 2022 at 6:39 pm

          Hi there
          Wanting to make this but not clear on whether the brussel sprouts are cooked or raw? Thanks !!! I have all the ingredients. Love your recipes

          Reply
          • Rene

            July 27, 2022 at 8:20 am

            Hi Cindy! They are raw. Enjoy!

            Reply
    5. Adrienne

      June 04, 2021 at 8:54 am

      5 stars
      I made this today for lunch. Incredible..taste so good. I pan fried the Brussels sprouts for a few minutes after the corn. And I ate this with corn chips. I highly recommend everyone try this.

      Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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