Charred Corn Caesar Salad

# Ingredients:

→ Vegetables

01 - 3 ears fresh corn, husked

02 - 2 hearts romaine lettuce, chopped

03 - 1 cup cherry tomatoes, halved

→ Dressing

04 - 1 large egg yolk

05 - 2 teaspoons Dijon mustard

06 - 1 clove garlic, minced

07 - 2 teaspoons Worcestershire sauce

08 - 2 tablespoons fresh lemon juice

09 - 1/2 cup extra virgin olive oil

10 - 1/4 cup finely grated Parmesan cheese

11 - Salt and freshly ground black pepper, to taste

→ Toppings and Garnish

12 - 1 cup croutons

13 - 1/4 cup shaved Parmesan cheese

14 - Freshly cracked black pepper

# Instructions:

01 - Preheat a grill or grill pan over high heat. Grill the corn, turning frequently, until the kernels are deeply charred and tender, approximately 10 minutes. Remove from heat, allow to cool slightly, then slice the kernels from the cobs.

02 - In a large salad bowl, toss together the chopped romaine lettuce, cherry tomatoes, and grilled corn kernels until well mixed.

03 - In a medium bowl, whisk the egg yolk, Dijon mustard, minced garlic, Worcestershire sauce, and fresh lemon juice until blended. While whisking continuously, slowly pour in the olive oil to emulsify. Stir in finely grated Parmesan cheese and season with salt and black pepper to taste.

04 - Pour half of the prepared dressing over the salad. Toss thoroughly to coat. Add additional dressing as needed to taste.

05 - Top the salad with croutons, shaved Parmesan cheese, and extra freshly cracked black pepper. Serve immediately.

# Pro Tips:

01 -

The combination of charred corn and creamy Caesar dressing is that delicious shortcut to a restaurant-worthy salad at home.
Every bite is a contrast—smoky-sweet corn, tangy dressing, and crisp romaine make for a salad that's never boring.

02 -

Throwing hot corn into the salad will wilt the greens fast—let it cool for a couple minutes before tossing.
Whisking the oil in slowly really makes the difference in how creamy your dressing gets—don't rush it, no matter how hungry everyone is.

03 -