, seeded and chopped
, preferably frozen
- 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)
- 9.2 g,
- 9.5 g,
- 8.5 g,
- 1.9 g,
- 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.
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.
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.