Grilled Romaine Salad with Tomato and Corn Tumble

Better Homes and Gardens 6/2013 Can use other veges on top of lettuce I used parmesan cheese instead of ricotta or feta

Yield: 4 servings
Community Recipe from


  • 2-3 ear(s) corn
  • 4 tablespoon(s) extra virgin olive oil
  • 2 tablespoon(s) sherry vinegar or red wine vinegar
  • 1 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) snipped garlic chives
  • 2 hearts of romaine lettuce, halved lengthwise
  • 1 cup(s) grape or pear tomatoes quartered
  • 1/4 cup(s) crumbled ricotta salata or feta cheese (1 oz)


  1. Place corn with husks and silks intact in a large bowl. Add enough cold water to cover. Let soak 1 hr.
  2. Meanwhile, for garlic-chive vinaigrette, in a screw-top jar combine 3 Tbsp of olive oil, the vinegar, mustard and garlic chives. Cover and shake well; set aside.
  3. Brush the romaine with remaining 1 Tbsp olive oil; set aside. Place corn on rack of grill directly over medium heat. Grill for 25-30 min. or until kernels are tender, turning once. Grill romaine, cut sides down, directly over med heat for 2-3 min or until slightly charred and wilted.
  4. Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ear. Cut kernels from cobs. In med bowl, combine corn kernels and tomatoes. Toss to coat. Drizzle with some of the vinaigrette; Spoon the corn and tomato mixture over romaine halves. Season with sea salt and freshly ground pepper. Top with cheese.
June 2013

This recipe is a personal recipe added by annette1 and has not been tested or endorsed by MyRecipes.

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