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Loaded Caesar Salad with Roasted Corn

Author : Ashley Madden
Cook Time: 1 hr 10 mins



  • 2 corn on the cob husks and silk removed
  • 3 heads romaine lettuce cleaned and chopped
  • 1 red pepper medium diced
  • 1 cup diced cherry tomatoes
  • 1 cup cooked and cooled quinoa or wild rice
  • 1 cup cooked or canned chickpeas
  • ¼ cup hemp seeds


  • 5 roasted garlic cloves see directions
  • ¾ cup raw cashews soaked in water for 4 hours
  • ½ cup + 3 tablespoons water
  • ¼ cup capers
  • 3 tablespoons hemp seeds
  • 3 tablespoons lemon juice
  • zest of 1 lemon
  • 1 tablespoon tamari reduced sodium
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon sea or Himalayan salt


  • Preheat the oven to 400°F and line a baking sheet with parchment paper. Pierce the whole garlic cloves with a knife and place the garlic and corn on the baking sheet and into the oven.
  • Remove the garlic cloves after 10-12 minutes but continue baking the corn for a total of 1 hour, rotating every 15-20 minutes to achieve even browning.
  • Peel the garlic cloves and roughly chop them. Drain the cashews and add to a blender along with the chopped roasted garlic, and all other dressing ingredients and blend until smooth. Transfer to a glass container until needed.
  • When the corn is done, remove from the oven and let cool for 5- 10 minutes. Once cool enough to handle, remove the kernels from the corn by holding the corn upright by the stem and cutting in a downward motion on a cutting board.
  • Assemble the salad by adding all salad ingredients, including the roasted corn, to a large bowl and tossing. Add ½ the caesar salad dressing and mix. Add additional dressing as desired (I like to use it all) and toss again. Divide among plates and enjoy!


Feel free to add additional veggies to this salad. Leftover dressing makes a great veggie dip!
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