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Sweet corn, husked
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The Olive Bin's EVOO, for brushing and seasoning
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2 romaine hearts, halved lengthwise (cores intact)
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⅓ c. freshly grated Parmesan cheese
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1 c. croutons
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½ lemon, juiced
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Caesar dressing, for drizzling
Lemon Grilled Caesar with Charred Corn
Ingredients
Directions
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Preheat the grill to medium-high heat (350–400°F). Grease the grates by carefully rubbing them with a paper towel dipped in olive oil.
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Brush the cut sides of the romaine and the ears of corn with olive oil.
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Place the romaine cut-side down on the grill and press gently to make contact with the grates. Grill for 1–2 minutes per side, until lightly charred. Transfer to serving plates.
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Grill the corn at the same time, turning every couple of minutes until evenly charred on all sides. Remove and cut kernels off the cob.
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Drizzle the grilled romaine with Caesar dressing, then top with Parmesan, croutons, grilled corn, a squeeze of lemon juice, and a generous sprinkle of Salt Sisters Blend.
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Serve immediately, with optional blackened chicken for extra protein.
Charred, creamy, and full of bold flavor—this grilled Caesar is anything but ordinary.
