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.

Rinse and dry the romaine thoroughly, then chop into bite-sized pieces.

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.

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.