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Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing

5 from 2 votes
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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 

  • 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!

Notes

[dressing slightly adapted fromĀ food network]

Nutrition

Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
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