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5.0 from 21 votes

Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Total Time
30 mins
Servings: 2
Course: Salad
Cuisine: American

Ingredients

  • 2 ears sweet corn
  • 1 tablespoon olive oil
  • 1 cup whole wheat bread cubes
  • 2 tablespoons brown butter
  • 6 cups chopped romaine lettuce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 ounce Parmesan cheese, shaved
  • 3 tablespoons finely grated Parmesan cheese
caesar dressing
  • 4 garlic cloves, minced
  • 3 tablespoons Greek yogurt
  • 2 tablespoons Parmesan Cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • 4 anchovies, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lemon, juiced
  • 1/2 cup olive oil

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Brush corn with olive oil and place on a baking sheet. Bake for 20-25 minutes, or until kernels are soft and golden. If you’d like them more charred, you can broil them for 1 to 2 minutes. While the corn is roasting, you can also add the bread cubes to a baking sheet and bake them for 8 to 10 minutes, or until they are golden. As soon as removing the croutons from the oven, drizzle them with the brown butter. Cut the corn from the cob.
  2. To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovies, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms.
  3. Add the lettuce and corn to a large bowl and sprinkle with salt and pepper. Toss with the dressing, then add the croutons and remaining cheese. Serve!

Notes

  • [dressing slightly adapted from food network]