Project Description


  • 1 cup frozen, or one ear’s worth of grilled fresh corn

  • 5 tbs extra virgin olive oil

  • 2 tbs red wine vinegar

  • 1 tbs Dijon mustard

  • 1 tbs snipped green chives ( these grow like weeds in our garden)

  • 1 clove garlic, minced

  • 2 hearts of Romaine lettuce halved

  • 1 cup grape and yellow grape tomatoes, halved

  • 1/4 cup feta cheese


  1. Sautee corn in butter till slightly caramelized if using frozen, grill fresh till slightly charred. Cut kernels from cob, and set aside.

  2. While grilling corn, combine 3 tbs olive oil ( reserve the rest), the vinegar, mustard and chopped chives, and garlic.  Whisk well until emulsified.  ( One of those salad dressing makers with the internal mixer works really well here)

  3. Combine cheese, corn and tomatoes in a small bowl.  Drizzle with some vinaigrette to coat.  Set aside.

  4. Brush both sides of Romaine halves with remaining olive oil ( you might need a little more – don’t be stingy here.)  Lightly sprinkle cut half with salt and fresh ground pepper.  Place heads on hot grill cut side up for about 1 minute to soften.  Flip and grill cut side down for about 2 – 3 minutes until lightly charred.  Tip:  DON’T walk away, these cook really fast, depending on your grill.  Keep an eye on them, as they will go from perfect to burnt in about a nanosecond!

  5. Place heads cut side up, and drizzle with remaining vinaigrette to tase.  Spoon corn , tomato and cheese mixture over the top.

Bon Appetit!