Summer Ceasar

Summer Ceasar

I like to make this a not so classic, using charred corn, roasted green chiles,, cotija and lime for a more seasonal end of summer twist on an old classic.

Serves 4

Ingredients:

1 head romaine lettuce, chopped
2 ears corn, husked
2 poblano pepper
1 avocado, diced
½ cup cotija cheese, crumble
1 cup crispy tortilla strips (lime-flavored if possible)
½ cup store-bought Caesar dressing
1 tbsp olive oil
Pepper
Lime wedges, for serving (optional)
Tajin for topping

Instructions:

1. Preheat the oven or grill to medium-high.
   Lightly coat the corn and poblano peppers with olive oil and place them on a baking sheet or grill.
   Roast, turning occasionally, until lightly charred — about 10–12 minutes.
   Let cool slightly. Cut kernels off corn cobs; peel, deseed, and dice poblanos.

2. In a large salad bowl, add chopped romaine. Add in roasted corn, poblanos, diced avocado, cotija cheese, and tortilla strips.

3. Drizzle with store-bought Caesar dressing. Toss gently to coat.

4. Plate and serve with lime wedges on the side for a citrusy kick.