This charred corn Caesar salad is a fresh twist on the classic Caesar, combining sweet summer corn, crisp romaine lettuce, buttery brioche croutons and a homemade creamy dressing.
Whether you’re serving it as a light lunch or side dish for your favorite grilled recipes, this summer Caesar is guaranteed to take your salad game to the next level.
Why You’ll Love this Recipe
- Smoky charred sweet corn adds incredible flavor and texture.
- A creamy homemade Caesar dressing is made without raw egg yolks, thanks to mayonnaise.
- Perfect for summer cookouts, BBQs and weeknight dinners.
- Easy enough for beginners but impressive enough for entertaining.
- Delicious as a vegetarian meal or topped with grilled chicken, shrimp or steak.
- The combination of crisp romaine lettuce, smoky corn and salty Parmesan cheese makes every bite irresistible.
- Great for meal prep since the dressing can be made ahead.
Ingredients
- Romaine lettuce
- Fresh corn
- Brioche bread
- Parmesan cheese
- Mayonnaise
- Garlic cloves
- Red wine vinegar
- Dijon mustard
- Lemon juice
- Worcestershire sauce
- Anchovies
How to Make Corn Caesar Salad
Make the Croutons
It’s best to start with bread that’s already a few days old, but fresh bread will still work using this method. Cut the bread into cubes and spread them out onto a baking sheet. Then, bake them in a warm oven at low temperature – 250F degrees – for about an hour.
They’ll come out golden brown and crispy. Let them cool as you make the rest of the salad.
Char the Corn
The easiest way to char corn is on the grill. Simply set the grill to medium heat and place the ears of corn directly onto the grates. Be sure to move them around so that they get charred on all sides and don’t burn.
Then, remove the corn from the grill. When it’s cool enough to handle, use a sharp knife to shave the kernels off and discard the cobs.
Make the Caesar Dressing
Grab a bowl that’s big enough to hold the finished salad. Then, mash the anchovies with a fork on the bottom of the bowl. Now, whisk in the remaining ingredients: mayo, Parmesan cheese, minced garlic, lemon juice, red wine vinegar, mustard and Worcestershire sauce.
Assemble the Salad
Wash, dry and chop the romaine lettuce and toss it in the dressing. Then, gently fold in the charred corn and brioche croutons just before serving.
Serving Suggestions
As a side dish: This summer Caesar salad pairs beautifully with nearly any grilled main course like chicken, steak, shrimp, salmon and even BBQ ribs.
As a main course: Enjoy it as a vegetarian main dish, or add a grilled protein on top for a more complete meal.
Variations
Add Protein. Turn it into a complete meal with grilled chicken, steak, shrimp or salmon.
Make it Spicy. Add a few shakes of chili powder or cayenne pepper for a little spicy kick.
Extra Vegetables. Add avocado, cucumber, red onion or cherry tomatoes.
Make it Crunchy. Stir in toasted pepitas, tortilla strips or crushed almonds for extra texture.
Storage Instructions
If the salad is already dressed, I don’t recommend saving it. It will get soggy pretty quickly. The best way to store this salad is to keep the components separate:
- Keep the chopped romaine lettuce in a Ziploc bag lined with paper towels.
- Refrigerate the dressing in an airtight container for up to 5 days.
- Store leftover charred corn separately if possible.
- Assemble the salad just before serving to maintain the crisp texture.
Tips for the Best Charred Corn Caesar Salad
- Fresh summer sweet corn provides the best flavor, but frozen corn works in a pinch.
- Don’t rush the charring process—allow the kernels to develop deep caramelization for maximum smoky flavor.
- Let the corn cool before adding it to the lettuce to prevent wilting.
- Make the dressing a few hours ahead so the flavors have time to develop.
Frequently Asked Questions
Yes. Roast frozen corn in a hot skillet or oven until browned to mimic the flavor of freshly charred corn.
Absolutely. Prepare all the components ahead of time and store them separately. Toss everything together just before serving.
Yes. Simply substitute a vegetarian Worcestershire sauce for the traditional version and omit the anchovies.
Definitely. Hold the ears directly over a gas burner to achieve a charred result similar to a grill. Alternatively, put the corn into a large pot and cover with water. Put a lid on the pot and bring it to a boil. Once it boils, turn off the heat and the corn will be ready.
When you make this corn Caesar salad, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more summer salad recipes, try these:
- Greek Panzanella Salad with Fresh Oregano Vinaigrette
- Black Bean, Corn and Avocado Salad
- Southwest Chicken Salad with Avocado Ranch Dressing
Charred Corn Caesar Salad
Ingredients
- 4 ears corn
- 3 hearts romaine lettuce
- 3 cups cubed brioche bread
- 1/2 cup Parmesan cheese
- 1/3 cup mayonnaise
- 4 anchovies
- 2 cloves garlic minced
- 1 Tbsp. lemon juice
- 1 Tbsp. red wine vinegar
- 1 Tbsp. Dijon mustard
- 1 1/2 tsp. Worcestershire sauce
Instructions
- Make the croutons: Spread the cubed bread onto an ungreased baking sheet. Bake at 250F degrees for 45-60 minutes, until toasted and crisp. Set aside.
- Make the Caesar dressing: In a mixing bowl, mash the anchovies with a fork. Whisk in the vinegar, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, mayo and Parmesan cheese.
- Clean and chop the romaine lettuce. Set aside.
- Char the corn: On the grill at medium heat, set the corn directly onto the grates, moving the ears around so that all sides are slightly charred. Alternatively, hold each piece of corn with tongs over a gas burner until charred.
- Use a sharp knife to shave the corn off the cobs.
- Assemble the salad: Add the romaine lettuce to the bowl of dressing. Toss until well combined. Fold in the corn and brioche croutons. Top with additional Parmesan cheese and cracked black pepper, if desired.
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