Sweet Corn Caesar Recipe
ROMAINE LETTUCE, SWEET CORN AND RED PEPPER SALSA, AVOCADO, HARD-BOILED EGG, PARMESAN, AND CROUTONS, WITH POBLANO-CAESAR DRESSING
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Ingredients
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Salad Ingredients
Method
Preparation
Prepare the Vegetables
Wash and chop the romaine lettuce into bite-sized pieces. Dice the red bell pepper and avocado. If using fresh corn, cook it briefly in boiling water, then cut the kernels off the cob.
Make the Dressing
Roast the poblano pepper over an open flame or in the oven until charred. Allow to cool, then peel and remove the seeds. In a blender, combine the roasted poblano, mayonnaise, lemon juice, garlic, Worcestershire sauce, salt, and black pepper. Blend until smooth.
Assemble the Salad
In a large bowl, combine the chopped romaine, sweet corn, diced red bell pepper, and avocado. Slice the hard-boiled eggs and add them on top along with the croutons and grated Parmesan cheese.
Dress the Salad
Drizzle the poblano-Caesar dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.
Serve
Serve immediately and enjoy your Sweet Corn Caesar salad!