Mexican Street Corn Inspired Caesar Salad

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Almost all of my food inspiration comes from dishes that I have eaten or experienced in some way. I then take those flavors and put my own spin on them. I recently had the chance to experience a street corn Caesar salad at 1000 North in Jupiter Florida. I am a huge fan of Caesar salads and who doesn't love Mexican Street corn! Loved the two flavors together so I decide to come up with my own version. 

I deviated from the classic Caesar salad dressing by omitting the anchovies and using lime juice in place of lemon juice and Cojita cheese instead of Parmesan. I wanted the dressing to be reminiscent of the deliciousness that is slathered all over street corn rather than a typical Caesar. 

I grilled the corn on my Traeger to get the kernels charred and smoky. The end result was a super tasty and hearty salad that is delicious on its own but also works really well with grilled steak or shrimp. 

Enjoy! 

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Mexican Street Corn Inspired Caesar Salad

For the Caesar Dressing

  • 2 garlic cloves, minced 

  • Kosher salt

  • 3 large egg yolks

  • 1 tsp Dijon mustard

  • 3 Tbs. lime juice

  • 2 tablespoons olive oil

  • ½ cup vegetable oil

  • 3 Tbs. crumbled Cotija cheese 

  • chili powder to taste plus more for garnish

For the salad 

  • 3 shucked ears of corn

  • 2 Tbs. vegetable oil 

  • 2 heads of romaine lettuce, cut into bite sized pieces  

  • 1/2 cup crumbled Cotija cheese

  • cilantro and chili powder for garnish 

To make the salad dressing place the garlic on a cutting board and top with a large pinch of salt. Using the back of a chef's knife make a paste by scrapping the knife along the mixture until it creates a paste. (Here is a quick video if that didn't make sense ;))  ln a medium sized bowl whisk together the garlic paste, egg yolks, mustard and lime juice. Drizzle in olive oil - whisking constantly to create an emulsion. Drizzle in vegetable oil and continue whisking until smooth.  Whisk in Cojita cheese, chili powder to taste, and a large pinch of salt.  Set dressing aside in the refrigerator until ready to use. 

Preheat a grill or grill pan over high heat. (I used my Traeger grill) 

Brush the corn with the vegetable oil. Grill the corn for 8 to 10 minutes, turning frequently to ensure the corn gets charred all over. Remove and let cool slightly. Carefully cut the kernels of corn off of the cob. 

In a large bowl toss half of the corn with the lettuce and a large spoonful of the dressing. Top with the remaining corn, cojita cheese, and garnish with cilantro and more chili powder. Taste for salt and serve immediately. 

Makes about 4 to 6 servings. 

 

Dinner, EntertainingAmanda Frederickson1 Comment