Roasted Corn Caesar Salads With Parmesan Greek Yogurt Caesar Dressing

Serving 2 people

30 min


  • anchovies 4 anchovies, minced
  • bread cubes 1 cup whole wheat bread cubes
  • butter 2 tablespoons brown butter
  • caesar dressing caesar dressing
  • dijon mustard 1 tablespoon dijon mustard
  • ears corn 2 ears sweet corn
  • garlic cloves 4 garlic cloves, minced
  • greek yogurt 3 tablespoons greek yogurt
  • juice of lemon 1/2 lemon, juiced
  • olive oil 1/2 cup olive oil
  • parmesan cheese 1 ounce parmesan cheese, shaved
  • pepper 3 tablespoons finely grated parmesan cheese
  • red wine vinegar 1/4 teaspoon pepper
  • romaine lettuce 2 teaspoons red wine vinegar
  • salt 6 cups chopped romaine lettuce
  • 1/4 teaspoon salt
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How to make it

  1. Preheat oven to 425 degrees F.
  2. Brush corn with olive oil and place on a baking sheet.
  3. 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.
  4. Cut the corn from the cob. 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.
  5. 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.
  6. Serve!