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fiesta street corn dip caesar salad

Grilled corn tossed in Caesar dressing is elite summer dining, folks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Salad, Side Dish
Servings 6

Ingredients
  

  • 3 ears yellow corn, husks removed
  • 6 cups romaine lettuce, chopped
  • 5-6 strips tofu bacon (see note), or regular bacon
  • 1 avocado, sliced
  • 1 cup pepper jack cheese, cubed
  • 1/2 cup cotija cheese, crumbled
  • 1 jalapeño or serrano pepper, sliced
  • grilled or toasted bread, for serving

caesar dressing

  • 3/4 cup vegan or regular mayonnaise
  • 1/4 cup plain whole milk Greek yogurt
  • 4 cloves garlic, peeled
  • 1 tbsp lemon juice
  • 2 tsp anchovy paste
  • 1 tsp dijon mustard
  • 1/3 cup fresh parmesan cheese, grated

Instructions
 

  • Heat a grill or grill pan to medium-high heat. Place the corn cobs on the grates and cook 10-12 minutes total, turning every 2 minutes or so to char each side. Let cool, then use a sharp serrated knife to slice off the kernels. This may be messy so don't say I didn't warn you!
  • In the bowl of a food processor, combine the mayonnaise, Greek yogurt, garlic, lemon juice, anchovy paste, dijon mustard, and parmesan cheese, as well as a pinch of salt and pepper. Blitz until smooth. Taste and adjust seasonings as needed.
  • Add the romaine, corn kernels, bacon, avocado, pepper jack, cotija, and the pepper to a large bowl. Slap in 1/3 cup of the dressing and toss to combine.
  • Divide into bowls and serve with extra dressing on the side, and the grilled or toasted bread.

Notes

*Tofu bacon:
  • Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
  • Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
  • In a small bowl, whisk 1/3 cup soy sauce, 2 tbsp maple syrup, 1 1/2 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
  • Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.
Keyword bacon, caesar, fourth of july, july 4th, main course, salad, side dish, street corn, summer, tofu bacon, vegetarian