Summer Grilled Sweet Corn Caesar Salad
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Sweet, smoky grilled corn meets crisp romaine and creamy Caesar dressing in the most refreshing twist on a classic summer salad — a perfect balance of charred sweetness, cool crunch, and rich, tangy flavor in every bite.
I’ve been on a big grilled-corn kick lately, and this salad is the one I keep coming back to. It’s everything I love about summer on a plate—sweet, smoky corn, crisp romaine, and that cold, creamy Caesar dressing that somehow just ties it all together. It’s simple, bright, and so good I’ve made it three times in one week.
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Summer Grilled Sweet Corn Caesar Salad
By Tyler James
Sweet, smoky grilled corn meets crisp romaine and creamy Caesar dressing in the most refreshing twist on a classic summer salad — a perfect balance of charred sweetness, cool crunch, and rich, tangy flavor in every bite.
- Servings:
- 6 people
- Prep:
- 10 minutes
- Cook:
- 10 minutes
- Total Time:
- 20 minutes
Ingredients
- 3 ears sweet corn husked and silks removed
- 2 large heads romaine lettuce chopped
- 1 large shallot thinly sliced
- ½ lemon juiced
- ⅓ cup shaved parmesan cheese
- ⅓ cup gluten-free creamy Caesar dressing
- kosher salt and fresh cracked black pepper to season
Instructions
- Heat your grill to medium-high. Place the corn directly on the grates and cook, turning every 2–3 minutes, until the kernels are lightly blistered and charred in spots, about 8–10 minutes total. Transfer to a cutting board and let cool slightly before slicing the kernels off the cob. Set aside.3 ears sweet corn
- Rinse and dry the romaine thoroughly, then chop into bite-sized pieces.2 large heads romaine lettuce
- In a large mixing bowl, combine the chopped romaine and sliced shallot. Squeeze fresh lemon juice over the top, sprinkle with a pinch of kosher salt, and toss lightly to coat. Add the grilled corn kernels, shaved Parmesan, and a generous drizzle of Caesar dressing. Toss again until everything is evenly coated. Taste and adjust with more salt or freshly cracked black pepper, if needed.1 large shallot, ½ lemon, ⅓ cup shaved parmesan cheese, ⅓ cup gluten-free creamy Caesar dressing, kosher salt and fresh cracked black pepper
- Divide the salad into bowls or onto a large platter. Finish with extra Parmesan shavings or a final twist of black pepper. Serve right away while the flavors are fresh and bright.
Notes
This recipe makes a generous salad — enough to serve 2–3 people as a main course or 4–6 as a side for a larger meal.
To turn this into a heartier dinner salad, add your favorite protein. It pairs beautifully with Grilled Chicken, but shredded chicken breast or sliced chicken/turkey deli meat are also great options.
Nutrition Information
Per serving: Calories 138 · Carbs 11g · Protein 4g · Fat 10g · Fiber 2g · Sugar 4g
2 Comments
This made just the perfect side for my dinner last night. So fresh.
Love hearing that—thanks so much for trying it! I’m glad you enjoyed it.