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–+ servings

Spicy Corn Caesar Salad

40 minutes
Serves 4 people
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spicy corn caesar salad

Ingredients 

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.