Setting up esquites on a blind date with some sexyyy Caesar salad 🤤🌽🫶 & they’re in love! It’s episode 10 of my Caesar Salad Series - where I make creative twists on Caesar salad 🥳 get this bangin recipe below‼️
Add the corn 2 ears at a time to the microwave, still in their husks. Microwave for 6 minutes (or 3.5 minutes each if doing 1 at a time). Remove from microwave and cut about 1 inch off the root side of the corn. Hold the corn by the silks side and squeeze the ears out of the leaves - they should come right out. Allow to cool slightly.
Make the Caesar dressing. Add the minced garlic to a bowl. Add in the anchovy paste, Dijon mustard, egg yolk, lemon, and Worcestershire sauce. Stir to mix, then drizzle in the olive oil while stirring, until a thick creamy dressing forms. Grate in some Parmesan cheese and mix.
Remove the kernels from the corn cobs and place into a large bowl. Dress the corn generously with the Caesar dressing, then add in mayo if using, cotija cheese to taste, jalapeno, cilantro, lime juice, tajin, and salt. Mix well and adjust seasoning as needed. Serve and enjoy immediately!
