Corn and Red Pepper Caesar Salad Recipe

Name: Corn and Red Pepper Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears corn on the cob or 3 cups canned corn kernels, drained; 1 red bell pepper, seeded and diced; 1 medium-sized head romaine lettuce, leaves separated; 4 large eggs; 1 1/2 cups garlic croutons; ⅔ cup grated Parmesan cheese; 3/4 cup olive oil; 1 tsp. minced garlic, or to taste; 1/4 cup fresh lemon juice; 1 tsp. Dijon mustard; 1 Tbs. Worcestershire sauce; Salt and freshly ground black pepper to taste

Servings: persons

4 ears corn on the cob or 3 cups canned corn kernels, drained
1 red bell pepper, seeded and diced
1 medium-sized head romaine lettuce, leaves separated
4 large eggs
1 1/2 cups garlic croutons
⅔ cup grated Parmesan cheese
3/4 cup olive oil
1 tsp. minced garlic, or to taste
1/4 cup fresh lemon juice
1 tsp. Dijon mustard
1 Tbs. Worcestershire sauce
Salt and freshly ground black pepper to taste

1
If using fresh corn, carefully slice kernels from cobs and place in saucepan with water to cover.
2
Bring to a boil and cook for 2 minutes.
3
Remove from heat, drain and rinse under cold water.
4
Drain again and refrigerate until serving time.
5
Meanwhile, cook eggs in rapidly boiling water for 7 to 10 minutes.
6
Remove from heat and run under cold water until cool.
7
Peel and set aside until serving time.
8
Trim off stem end of lettuce and rinse each leaf well.
9
Dry thoroughly and break into bite-sized pieces.
10
Place in salad bowl.
11
To make dressing, whisk together 1/3 cup Parmesan cheese with olive oil, garlic, lemon juice, mustard and salt and pepper.
12
Set aside.
13
Add diced peppers and cooled corn to lettuce.
14
Toss with croutons.
15
Grate cooled eggs over top and toss with dressing.
16
Garnish salad with remaining 1/3 cup grated Parmesan cheese and serve.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ears corn on the cob or 3 cups canned corn kernels, drained, 1 red bell pepper, seeded and diced, 1 medium-sized head romaine lettuce, leaves separated, 4 large eggs, and more.

Yes, Corn and Red Pepper Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn and Red Pepper Caesar Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions