Southwestern Caesar
0
- Prep Time10 min
- Total Time10 min
- Makes4 to 6 servings
Ingredients
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
Instructions
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 9.2g, 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.
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.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.