I love a good Caesar salad. And apparently you all do as well, because my classic Caesar Salad with Homemade Garlic Croutons, which also appears in my first cookbook, is one of the most requested recipes on the website.
But this variation that I add fresh corn to might be even better! It still features homemade croutons and a simple homemade Caesar dressing - no worries, you probably have all the ingredients already in your fridge and pantry.
But there's nothing like fresh, local corn. So before the summer is over, grab a few ears at your local farmers market or grocery store and give this recipe a try.
It really is best with fresh corn, but if you really want to try the recipe and don't have any fresh corn, you can also use frozen or canned corn - but it really won't be as good.
Charring the corn releases some of its sweetness, but you can also eat corn raw, which I like to add right to the salad sometimes as well instead of charring it when I'm feeling lazy. The raw corn adds such a nice freshness to the salad. Either way, you aren't really "cooking" the corn, just giving it a nice char on one side.
Scroll down for the printable recipe card.
Charred Corn Caesar Salad
Makes 2 dinner salad servings.
Homemade Croutons
To Make the Croutons
Preheat the oven to 350°F.
In a medium-sized bowl whisk the melted butter, olive oil, Parmesan, salt, and pepper until well combined, then add the bread cubes. Toss to coat all sides of the bread.
Spread the cubes in a single layer on a rimed baking sheet. Bake until crisp and golden brown, about 12 to 15 minutes, stirring the cubes halfway through.
Alternatively, heat a large skillet over medium heat. Add the bread cubes and cook, stirring, until all sides are crisp and golden.
Homemade Caesar Dressing
To Make the Dressing
While the croutons are baking, make the dressing.
In a blender or food processor, puree the egg yolks, garlic, Parmesan cheese, anchovy paste, mustard, and lemon zest and juice. You can also use an immersion blender.
Scrape down the sides of the blender with a rubber spatula. Remove the lid insert and, with the blender still running, slowly drizzle the oil into the mixture until it thickens and the oil is completely incorporated.
Don't rush this step - the oil needs time to emulsify with the eggs. While the blender is still running, add the water slowly until the dressing is a pourable consistency.
Season to taste with salt and pepper.
For the Charred Corn
Heat a medium skillet over medium-high heat. Add the olive oil, and when it starts to shimmer, add the corn. Let sit for a minute or two, to slightly brown on the bottom, then continue to heat for another minute, stirring. Season with salt and pepper.
To Assemble the Salad
Pour the dressing into a large mixing bowl. Chop one head of romaine lettuce into chunks and place in the bowl with the corn and croutons. Use tongs to toss with the dressing, then divide between two salad bowls. Garnish with additional Parmesan cheese and season with additional black pepper.
