… and brown butter croutons

Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing I howsweeteats.com

Of course. Can’t leave those out. Only the most important part. Ever.

Well, almost the most important part. I think the actual important part here is the dressing. Never did I ever think I’d have the guts to make caesar dressing at home. Never did I ever think it would taste as good as some of my favorite restaurants’ caesars. [Sidebar: I had an extremely unfortunate experience with a caesar salad on vacation a few weeks ago. From now on… I’ll probably make my own dressing. whomp whomp.]

Never did I ever think I could replicate this dressing that I enjoy, one of the only store bought dressings I actually like but still get iffy on at times. Never did I ever think I’d type out all of these stupid sentences related to the never did I ever game, which I only know about because a mean girl in high school started a round to say something embarrassing about me.

Guess I’ve really let that go… 13 years later. #growup

Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing I howsweeteats.com

So here’s the deal. Caesar salads are the salads that made me like salads. Yes – the crazy salads I make these days are the salads that keep me eating salads, but caesar salads are the reason I was physically able to start. And I say physically able because the way I would shy away from anything salad or vegetable-like a few years ago was downright ridiculous. Physically ridiculous.

Initially, I was skeptical of the caesar salad – in this little circle of trust I will tell you that I actually prefer crispy iceberg lettuce (oh the horror) and the word “anchovies” freaked me quite a bit since I wasn’t familiar with them aside from really bad 90s sitcom jokes. THEN.

Then I realized that caesar salads were basically just a front for loads of parmesan cheese and croutons. The romaine was just a vehicle for giving the most delicious, creamy dressing a way to catapult into your mouth. I learned that lesson and I learned it well. I was almost immediately sold.

The best part was that I probably had my first caesar salad in a dive bar. And if I thought that was good…

Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing I howsweeteats.com

A gigantic deal about this salad for me is that it’s one salad that I enjoy PLAIN. Completely simple. Like how it’s meant to be. As in, no meat, no french fries, no chips or quesadillas or whatever else the heck I have the audacity to throw on top of a bed of greens. You know me.

So of course… I couldn’t keep it that way. But all I really added was some roasted corn – due to the serious addiction I have going on – and it was the best meal ever. At least until I make the next best meal ever. Which, you know, will probably be tomorrow or something.

Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing I howsweeteats.com


Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing

Yield: serves 2

Total Time: 30 minutes


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


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.

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.

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!

[dressing slightly adapted from food network]

Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing I howsweeteats.com

I will cry when corn season is over.

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102 Responses to “Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing.”

  1. #
    jodie — August 22, 2013 @ 8:41 am

    this looks so good, i had to share your link with my family . Yummy!!


  2. #
    Ashley — August 22, 2013 @ 9:35 am

    I can’t wait to try this dressing out! Somethings ceaser dressings can be so complicated!


  3. #
    Mercedes — August 22, 2013 @ 10:26 am

    That dressing looks divine! And I love your addition of charred corn for some added sweetness and crunch!


  4. #
    Barbara | Creative Culinary — August 22, 2013 @ 11:10 am

    Loved the caveat about croutons…homemade rule and I have to keep myself from snacking them down while I finish my salads.

    I still go old school and put an egg in my Caesar dressing; without it, some of the thrill is gone!

    Looks great, the corn is a genius addition.


  5. #
    LeighK — August 22, 2013 @ 11:16 am

    OMG, has everyone gotten food poisioning at least once in their life from ceasar salad? For me it was at a good old TGI Friday’s when I was 16 and I haven’t had the nerve to eat it since. And that was um, 19 years ago. Buuut,I might have to give this dressing a whirl. It looks amazing!


  6. #
    Cristina — August 22, 2013 @ 11:34 am

    What an awesome sounding dressing. I can’t see myself buying and working with anchovies but.. maybe I’ll just suck it up and do it.


  7. #
    Brittany — August 22, 2013 @ 11:56 am

    Corn on the cob was my favorite food growing up. Most kids loved pizza, I loved corn. Not sure what that says about me.

    Anyway, this corn salad takes me back to my childhood. I need this in my life asap! :)


  8. #
    Jenna — August 22, 2013 @ 2:23 pm

    Looks tasty. For the dressing, anchovies are written in the instruction, but not included in the ingredient list. How many anchovies did you add in the dressing?


    • Jessica — August 22nd, 2013 @ 2:24 pm

      they are in the ingredients – in the dressing list!


    • Jenna — August 22nd, 2013 @ 2:25 pm

      Four. Perhaps I should have looked more closely the first time. Oops.


  9. #
    Dorothy — August 22, 2013 @ 2:58 pm

    I just tried a bag of fire roasted corn from the frozen food section at Whole Foods. It was good, particularly for when corn season has passed.


  10. #
    The Mrs. — August 22, 2013 @ 8:32 pm

    New reader! Love your blog! That looks so good!!! Have to try it!


  11. #
    Jillian @ Newlybread — August 22, 2013 @ 11:29 pm

    This is my new favorite salad dressing! I was skeptical about the anchovies, but I love the salty flavor they add! Delicious recipe all around!


  12. #
    Lucy & Bake Play Smile — August 23, 2013 @ 3:52 am

    Oh yum, yum, yum!! I am dying to make this! What a brilliant little twist on the usual caesar salad! Thanks :-)


  13. #
    shop vouchers — August 23, 2013 @ 4:32 am

    so yummy!


  14. #
    Julia — August 23, 2013 @ 10:11 am

    This salad looks wonderful–I love the grilled corn!


  15. #
    Alison H. — August 23, 2013 @ 1:28 pm

    Alrighty Missy, I just made this salad Wednesday for a friend’s BBQ and it was the HIT of the party, EVEN the GUYS loved it, which is a lot to say because our men are “meat & potatoes” kinda men. I gave this recipe out no less than 8 times. As i peeled those little anchovies out of their can, I REALLY thought twice about using them but wow, yum, yum, yum. Mucho gracias to you!


    • Jessica — August 23rd, 2013 @ 1:30 pm

      that makes me so happy! thank you so much for reading.


  16. #
    Melanie @ Just Some Salt and Pepper — August 24, 2013 @ 8:04 pm

    This looks incredible. I love the added corn!


  17. #
    Sarah — August 25, 2013 @ 12:07 am

    Made this tonight and dang it was so good. Thanks for the recipe, Jess!


  18. #
    Renee @ Awesome on $20 — August 25, 2013 @ 6:03 pm

    We normally back away from the salad situation, but both my husband and I can get behind a good caesar. It’s definitely the cheese. And what isn’t made better with grilled corn? I can’t wait to try this dressing and then use way too much of it.


  19. #
    Nes — August 26, 2013 @ 7:58 pm

    does the lemon juice go in the dressing?


  20. #
    Nes — August 26, 2013 @ 9:02 pm

    When do you add the lemon juice?


    • Jessica — August 26th, 2013 @ 9:06 pm

      in the dressing! add it with the rest of the ingredients to the food processor.


  21. #
    April — August 31, 2013 @ 5:51 pm

    Seriously delicious! So much flavor. My new caesar dressing recipe for sure!


  22. #
    laurasmess — September 9, 2013 @ 2:08 am

    Oh crap, I feel this sudden urge to go out and buy corn! Why? Why? Because your salad looks so wonderful that’s why! I just found the link over to your blog via Vintage Kitchen notes and Paula had a wonderful pasta rendition of this dish online. Defnitely want to try both dishes, just for those gorgeous brown butter crumbs! x


  23. #
    Stacy — September 16, 2013 @ 12:43 am

    I made this last week and it was dynamite! It was my first time ever buying anchovies, but they were worth it :)


  24. #
    Michelle — October 2, 2013 @ 12:00 am

    I made this and it was so good, like the corn, loved the dressing.


  25. #
    Ashley from Windy City Wanderer — February 13, 2014 @ 2:22 pm

    I made something like this just last night to remind me that summer will be here soon!!! Thanks for the share!


  26. #
    Christine — April 4, 2014 @ 12:15 pm

    I made this recipe and it was fantastic. Use real Parmigiano Reggiano though. :-)


  27. #
    Sarah — September 6, 2014 @ 2:43 pm

    As it’s pushing 90* out here in MA & it’s just too darn hot to cook, this is definitely going to be my dinner! I’m going to do the corn on the grill, though, & msy even throw the Romaine on as well. I’m also going to use anchovy PASTE because handling the little fishies skeeves me out lol


  28. #
    Susan — June 4, 2015 @ 7:28 pm

    This is so delish. I eliminated the anchovies bc I’m a vegetarian.


  29. #
    Leanne — June 25, 2015 @ 2:23 pm

    Saw your recipe here! Just in case you never saw it shared here before! Love for “How Sweet Eats!!” :-)


  30. #
    Lindsay K — June 30, 2015 @ 12:24 pm

    Made this last night for my boyfriend and his parents, we all loved it!
    I made the croutons w/ sourdough bread because it’s what I had. I’ve never had better croutons in my life, the brown butter was a total game changer. Thank you!



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