Grilled Caesar Corn on the Cob (Print Version)
Bright, savory grilled corn gets topped with creamy Caesar, Parmesan, and crispy crumbs for irresistible flavor.
# What You’ll Need:
01 - 4 ears fresh corn
02 - 2 tablespoons olive oil
03 - 2 tablespoons Caesar dressing
04 - 60 grams grated Parmesan cheese
05 - Crushed croutons or toasted breadcrumbs
06 - Freshly ground black pepper
07 - Chopped anchovy or bacon bits (optional garnish)
# How to Make It:
01 - Brush each ear of corn evenly with olive oil. Place on a preheated grill over medium-high heat. Grill, turning occasionally, until the kernels are charred and tender, about 8–10 minutes.
02 - While the corn is still hot, brush lightly with Caesar dressing. Sprinkle grated Parmesan cheese and crushed croutons or toasted breadcrumbs over the top. Add freshly ground black pepper to taste. If using, finish with a handful of chopped anchovy or crispy bacon bits as a garnish.
# Additional Tips::
01 -
- Brings together two classic favorites into one crowd pleasing side
- Quick to prepare and easy to scale up for parties
- Looks stunning on a platter and always gets compliments
- Makes corn feel totally new thanks to the tangy savory topping
- I first tried this out of curiosity and it instantly became the dish everyone wanted the recipe for At this point my family thinks no barbecue is complete without it on the table
02 -
- Naturally gluten free if you use gluten free breadcrumbs
- Can prep the toppings in advance for faster assembly
- Fantastic source of fiber thanks to the corn
03 -
- Grill the corn just long enough so it is smoky but still juicy overcooked corn goes dry fast
- Always apply the dressing right after grilling so it soaks into hot kernels for max flavor
- For the best crunch toss croutons with a little olive oil and toast them before crushing