Spicy Corn Caesar Salad

This sweet, spicy Corn Caesar Salad is smoky, creamy, crunchy and exactly the kind of summer salad that accidentally becomes the main event.

I threw this salad together one night when friends were coming over last minute and I had way too much summer corn sitting on the counter. I started thinking about my Silky corn Purée recipe and wondered how good roasted corn would taste blended straight into a bright, tangy Caesar dressing.

I added a fresh red chili I had lying around for a little heat, and the whole thing turned into one of my favorite summer salads I’ve made in a long time. The buttery cornbread breadcrumbs? Technically optional, but honestly they’re what make the salad feel extra fun, seasonal and completely over the top in the best way.

For a protein hit, pair this with my Ground Chicken Cutlet; it’s too good! For more Caesar recipes, check out my Chicken Caesar Meatball Subs and this Shrimp Caesar Salad with Crispy Cauliflower Gnocchi.

Why you’ll love this recipe

• The sweet corn Caesar dressing is genuinely addictive.
• Roasted summer corn blended into Caesar dressing feels very restaurant-in-July.
• The contrast of crisp romaine, creamy dressing, sweet corn, pickled onions and crunchy breadcrumbs is ridiculously satisfying.
• Corn Caesar Salad works as a side salad or a full dinner, depending on what protein you add.
• The buttery cornbread breadcrumbs make the salad feel extra seasonal.
• People who “don’t really care about salad” will suddenly have strong opinions.

Ingredients

• Sweet corn: Roasted until lightly charred and blended into the dressing.
• Romaine lettuce: Crisp, crunchy and sturdy enough to hold the creamy dressing.
• Parmesan cheese: Adds salty, nutty flavor that makes the Caesar dressing taste rich.
• Calabrian chili paste or fresh chili: Brings heat and depth.
• Pickled onions or shallots: Bright acidity that cuts through the creamy dressing perfectly.
• Olive oil mayonnaise: Creates a silky Caesar base without feeling overly heavy.
• Cornbread breadcrumbs: Buttery, crunchy and one of the best parts of the whole spicy Corn Caesar Salad.
• Lemon + garlic: Keep everything tasting sharp, fresh and properly Caesar-like.

Tips that matter

Don’t over-roast the corn: You want light blistering and caramelization while keeping the kernels juicy and sweet.

Blend the dressing until completely smooth: So the corn flavor melts into the Caesar.

Dress the romaine right before serving your Corn Caesar Salad: So the lettuce stays crisp and crunchy.!

Toast the cornbread breadcrumbs: You want them deeply golden for maximum flavor and crunch. Pale breadcrumbs are not the vibe here. Just a quick toss in some butter in a skillet will do!

Taste the dressing before serving: Depending on your parmesan and chili level, you may want more lemon, salt or sweetness.

Substitutions and swaps

• Regular panko breadcrumbs work perfectly if you can’t find cornbread breadcrumbs.
• Greek yogurt can replace part of the mayonnaise for a lighter dressing.
• Cotija cheese works surprisingly well if you want more of a street corn vibe.
• Use jarred pickled onions for an easy shortcut.
• Maple syrup works beautifully instead of hot honey if you want a sweeter balance.
• Add avocado or crispy chickpeas for extra texture and substance.

What to serve this with

• Grilled chicken, shrimp or salmon for an easy summer dinner.
• My crispy ground chicken cutlet if you want maximum crunch energy.
• Burgers, grilled corn or anything happening on a backyard grill.
• Cold sparkling drinks and people eating outside with paper napkins.
• Warm bread to drag through extra dressing because wasting it would be emotionally difficult.

Make ahead, storage & reheating

Make ahead: The dressing, roasted corn, pickled onions and breadcrumbs can all be made ahead of time and stored separately. Wait to dress the romaine until serving so everything stays crisp.

Store: Store leftover Corn Caesar Salad components separately in airtight containers in the fridge for up to 3 days. Keep the breadcrumbs at room temperature so they stay crunchy.

Reheat: The roasted corn can be enjoyed cold or gently rewarmed before assembling. The breadcrumbs are best fresh or quickly re-crisped in a skillet if needed.

Common mistakes and how to avoid them

• The corn dries out: Roast just until lightly charred and blistered. Overcooked corn loses that juicy summer sweetness.
• The dressing feels too thick: Add cold water a little at a time until it becomes silky and pourable.
• The salad gets soggy: Dress the romaine right before serving for maximum crunch.
• The breadcrumbs taste bland: Toast them until deeply golden and season well with black pepper and butter.
• The dressing tastes flat: Usually, it just needs more lemon, parmesan or salt. Caesar dressing should taste bold.
• The salad feels unbalanced: Don’t skip the pickled onions or acid somewhere in the salad. The brightness balances the creamy dressing beautifully.

More recipes like this

• Caesar Salad Parmesan Potato Croutons
• Grilled Romaine and Broccoli Tahini Caesar Salad
• Tarragon Caesar Veggie Bowl

Spicy Corn Caesar Salad

40 minutes mins

Serves 4 people

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Ingredients 

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For the Salad:

• ▢ 6 ears sweet corn
• ▢ 2-3 heads romaine chopped
• ▢ Parmesan cheese for shaving over the salad
• ▢ Optional pickled onions or pickled shallots homemade or store-bought
• ▢ 1 lemon
• ▢ Avocado oil OR melted clarified butter
• ▢ Kosher salt
• ▢ Black pepper

For the Optional Quick Pickled Onion or Shallots:

• ▢ 1 small red onion OR 2 shallots thinly sliced
• ▢ 1/4 cup red wine vinegar
• ▢ Pinch kosher salt

For the Spicy Corn Caesar Dressing:

• ▢ Kernels from 2 ears roasted corn
• ▢ 1 cup olive oil mayonnaise
• ▢ Parmesan cheese to taste starting with 1/3 cup finely grated
• ▢ Juice of 1 lemon
• ▢ 1 tbsp white wine vinegar
• ▢ 2 garlic cloves
• ▢ 1 tbsp Dijon mustard
• ▢ 1-2 tsp Calabrian chili paste OR 1 small fresh red chili
• ▢ 1 tsp Worcestershire sauce
• ▢ 1 tbsp hot honey OR maple syrup
• ▢ 2 tbsp olive oil
• ▢ Kosher salt
• ▢ Black pepper
• ▢ Cold water as needed to loosen

Optional Buttery Cornbread Breadcrumbs:

• ▢ 1-2 cups cornbread breadcrumbs
• ▢ 2 tbsp salted butter
• ▢ Black pepper

Directions 

• Preheat the oven to 425°F.
• Place the corn onto a sheet pan and generously coat all over with avocado oil OR melted clarified butter. Sprinkle generously with kosher salt.
• Roast for 20 minutes, rotating once halfway through, until the corn is lightly blistered and golden in spots. You still want the kernels juicy and sweet while getting a little caramelization around the edges.
• While the corn roasts, prep the rest of the salad ingredients and dressing ingredients so everything is ready to go.
• Optional if making your own quick pickled onions or shallots: add the sliced red onion or shallots to a small bowl with the red wine vinegar and a pinch of salt. Toss together and let sit while the corn roasts to lightly pickle and soften. Otherwise, you can use premade pickled onions. I got mine from Trader Joe’s.
• Let the corn cool slightly before slicing the kernels off all 6 ears of corn. Reserve the kernels from 2 ears for the dressing and place the kernels from the remaining 4 ears into a large bowl for the salad.
• Add the reserved corn kernels for the dressing to a blender along with the olive oil mayonnaise, parmesan, lemon juice, white wine vinegar, garlic, Dijon, Calabrian chili paste or fresh red chili, Worcestershire, hot honey or maple syrup, olive oil, a big pinch of salt, and lots of black pepper. If using a fresh chili, you can leave all the seeds, remove some, or remove them completely depending on your heat preference. The chili still adds great flavor either way.
• Blend until smooth and creamy. Add a splash of cold water as needed until the dressing becomes silky and pourable. Taste and adjust seasoning, parmesan level, sweetness, or spice as desired.
• If making the buttery cornbread breadcrumbs, melt the salted butter in a skillet over medium heat. Add the cornbread breadcrumbs and toast, stirring often, until deeply golden brown and crisp. Finish with black pepper.
• If you made your own quick pickled onions or shallots, roughly chop them.
• Add the chopped romaine to the bowl with the roasted corn along with lots of shaved parmesan and the pickled onions or shallots.
• Drizzle generously with the spicy corn Caesar dressing and toss until evenly coated.
• Top with extra parmesan, black pepper, and the buttery cornbread breadcrumbs if using.
• Serve immediately.