Brussels Sprouts Corn Salad with Chipotle Ranch
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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!
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.
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.
Need more recipe inspo? Check these out:
Brussels Sprouts Corn Salad
Ingredients
FOR THE CHIPOTLE RANCH
- 1/2 cup vegan mayo
- 1/4 cup olive oil
- 1/4 cup fresh parsley
- 1 clove garlic peeled
- 1-2 chipotle peppers in adobo to taste
- 1 tbsp apple cider vinegar
- 1/2 tsp onion powder
- 1 tbsp 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
- 1/2 red onion diced
- 1 jalapeño seeds and ribs removed, diced
- 1 avocado diced
- 2 tbsp 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
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Well done. Delicious. A new staple for me. Love the texture and flavors.
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.
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!!!
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!
Would this work with frozen Brussel Sprouts?
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.
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
Hi Cindy! They are raw. Enjoy!
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.