Charred Corn Caesar Salad

# What You Need:

→ Vegetables

01 - 3 ears fresh corn, husked

02 - 2 hearts romaine lettuce, chopped

03 - 1 cup cherry tomatoes, halved (optional)

→ Dressing

04 - 1 large egg yolk

05 - 2 teaspoons Dijon mustard

06 - 1 clove garlic, minced

07 - 2 teaspoons vegetarian Worcestershire sauce

08 - 2 tablespoons fresh lemon juice

09 - ½ cup extra virgin olive oil

10 - ¼ cup finely grated Parmesan cheese

11 - Salt and freshly ground black pepper, to taste

→ Toppings & Garnish

12 - 1 cup croutons

13 - ¼ cup shaved Parmesan cheese

14 - Freshly cracked black pepper

# How to Cook:

01 - Preheat grill or grill pan on high heat. Grill corn, turning frequently, until kernels are charred and tender, approximately 10 minutes. Let cool slightly, then slice kernels from cobs.

02 - In a large bowl, toss together chopped romaine, halved cherry tomatoes, and charred corn kernels.

03 - Whisk egg yolk, Dijon mustard, minced garlic, Worcestershire sauce, and lemon juice in a bowl. Gradually drizzle in olive oil while whisking continuously to emulsify. Stir in grated Parmesan and season with salt and pepper.

04 - Add half of the dressing to the salad mixture and toss thoroughly. Add more dressing as preferred for desired coating.

05 - Scatter croutons and shaved Parmesan over salad. Finish with freshly cracked black pepper and serve immediately.

# Expert Advice:

01 -

Charred corn sneaks in that perfect hint of smoke, making each bite something to linger over.
The creamy Caesar dressing clings to every crisp bite without any heaviness—honestly, it ruined all other salads for me.

02 -

If you don't let the corn cool enough, the heat will wilt your romaine and mute its crunch—patience here is key.
The first time I rushed the dressing and added oil too quickly, it split—now I drizzle in a slow, steady stream for flawless creaminess.

03 -