This post may contain affiliate links. Read my full disclosure policy.
Sweet, smoky grilled corn meets crisp romaine and creamy Caesar dressing in the most refreshing twist on a classic summer salad — a perfect balance of charred sweetness, cool crunch, and rich, tangy flavor in every bite.
There’s just something about summer that makes fresh corn taste even sweeter — especially when it’s had some time on the grill. This Summer Grilled Sweet Corn Caesar Salad is the perfect mix of smoky, savory, and crisp, making it a side dish that easily steals the spotlight. The charred kernels bring a pop of sweetness, the romaine stays cool and crunchy, and the creamy Caesar dressing ties everything together in the most irresistible way.
What makes this salad shine is its simplicity. You don’t need complicated ingredients or hours in the kitchen — just fresh corn, good greens, and a quick grill session. It pairs beautifully with anything from burgers to grilled fish, or you can add chicken or shrimp to make it a full meal. Whether you’re hosting a backyard barbecue or looking for an easy weeknight dinner, this salad delivers summer flavor in every bite.
What You’ll Need to Make Grilled Sweet Corn Caesar Salad
| Romaine lettuce – fresh and crisp, for the perfect salad base. Butter lettuce would also work, though it won’t have that same crunch. |
| Creamy Caesar Dressing – homemade or your favorite store-bought. I love the Ken’s Steak House brand! |
| Fresh Lemon Juice – for a bright, fresh squeeze over the salad or to serve on the side. |
| Shallot – finely sliced for a mild onion bite. Soak them in ice water for 5 minutes to remove that pungent bite. |
| Shaved Parmesan – salty, nutty, and classic–wouldn’t be a Caesar salad without. |
| Corn On The Cob – grilled until sweet and smoky, then cut from the cob. |
Pair It With
Summer Grilled Sweet Corn Caesar Salad
Ingredients
- 3 ears sweet corn husked and silks removed
- 2 large heads romaine lettuce chopped
- 1 large shallot thinly sliced
- ½ lemon juiced
- ⅓ cup shaved parmesan cheese
- ⅓ cup creamy Caesar dressing
- kosher salt and fresh cracked black pepper to season
Instructions
- Heat your grill to medium-high. Place the corn directly on the grates and cook, turning every 2–3 minutes, until the kernels are lightly blistered and charred in spots, about 8–10 minutes total. Transfer to a cutting board and let cool slightly before slicing the kernels off the cob. Set aside.3 ears sweet corn
- Rinse and dry the romaine thoroughly, then chop into bite-sized pieces.2 large heads romaine lettuce
- In a large mixing bowl, combine the chopped romaine and sliced shallot. Squeeze fresh lemon juice over the top, sprinkle with a pinch of kosher salt, and toss lightly to coat. Add the grilled corn kernels, shaved Parmesan, and a generous drizzle of Caesar dressing. Toss again until everything is evenly coated. Taste and adjust with more salt or freshly cracked black pepper, if needed.1 large shallot, ½ lemon, ⅓ cup shaved parmesan cheese, ⅓ cup creamy Caesar dressing, kosher salt and fresh cracked black pepper
- Divide the salad into bowls or onto a large platter. Finish with extra Parmesan shavings or a final twist of black pepper. Serve right away while the flavors are fresh and bright.
