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