Go Back
A vibrant Roasted Corn Caesar Salad with fresh greens and croutons.

Roasted Corn Caesar Salad

This Roasted Corn Caesar Salad recipe combines the smoky sweetness of roasted corn with the classic flavors of a Caesar salad, creating a vibrant and satisfying dish perfect for any meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Corn:
  • 4 large ears of corn
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
For the Caesar Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup Parmesan cheese grated
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
For the Salad:
  • 2 heads romaine lettuce chopped
  • 2 cups croutons
  • 1/4 cup Parmesan cheese shaved or grated

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl
  • Sharp Knife
  • Small Bowl
  • Whisk

Method
 

Roast the Corn:
  1. Preheat your oven to 400°F (200°C) and prepare the corn by removing husks and silk.
  2. In a bowl, toss the corn with olive oil, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the seasoned corn on a baking sheet and roast for 20-25 minutes, turning occasionally, until lightly charred and tender.
  4. Remove from the oven and let cool slightly, then carefully cut the kernels off the cobs using a sharp knife.
Prepare the Caesar Dressing:
  1. In a small bowl, whisk together the mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper until smooth and well combined.
Assemble the Salad:
  1. In a large salad bowl, combine the chopped romaine lettuce, roasted corn kernels, and croutons.
  2. Pour the Caesar dressing over the salad and toss gently to ensure all ingredients are evenly coated.
  3. Garnish with shaved or grated Parmesan cheese just before serving.

Notes

For an extra layer of flavor, try grilling the corn instead of roasting. You can also add grilled chicken or shrimp for a more substantial meal. Adjust the amount of garlic and lemon juice in the dressing to your personal preference. To make this recipe vegetarian, ensure your Worcestershire sauce is anchovy-free. You can make the dressing ahead of time and store it in an airtight container in the refrigerator for up to 3 days. However, dress the salad just before serving to prevent the lettuce and croutons from getting soggy.