Southwestern Caesar

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10 min


4 to 6 servings


  • 1/3 cup mayonnaise
  • 2 tbsp freshly squeezed lemon juice
  • 2 garlic cloves , minced
  • 1 jalapeno , seeded and chopped
  • 1 tsp Dijon mustard
  • 1/4 tsp ground cumin
  • 1 cup corn kernels , preferably frozen
  • 1 head romaine lettuce
  • 1 cup freshly grated parmesan
  • 1/2 cup store-bought croutons , optional


  • For dressing, in a small bowl, stir mayonnaise with lemon juice, garlic, jalapeño, Dijon and cumin. Dressing will keep well, covered and refrigerated, up to 3 days.
  • For salad, defrost corn niblets. Wash and dry romaine. Tear into small pieces. Place in a large bowl. Sprinkle with corn and Parmesan. Pour three-quarters of dressing overtop and toss to evenly mix. Taste and add remaining dressing, if needed. Sprinkle with croutons.

Nutrition (per serving)

  • Calories
  • 144,
  • Protein
  • 9.2 g,
  • Carbohydrates
  • 9.5 g,
  • Fat
  • 8.5 g,
  • Fibre
  • 1.9 g,
  • Sodium
  • 399 mg.

We’ve streamlined the classic Caesar and added southwestern flair. Start with creamy mayo to save time and avoid the raw-egg dilemma. Then bump up the taste with tangy lemon juice, a fiery jalapeño and a handful of good ol’ corn.

Cheater Caesar

Start with bottled creamy Caesar and flavour it up with the ingredients above – but add lemon juice to taste, since most store-bought dressings are already tangy.

Kitchen Tip

When fresh corn is in season, use cooked corn cut off the cob instead of frozen. Rest one end of cob on a cutting board, then, with a sharp knife, cut off kernels.