Ingredients:
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1 cup frozen, or one ear’s worth of grilled fresh corn
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5 tbs extra virgin olive oil
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2 tbs red wine vinegar
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1 tbs Dijon mustard
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1 tbs snipped green chives ( these grow like weeds in our garden)
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1 clove garlic, minced
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2 hearts of Romaine lettuce halved
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1 cup grape and yellow grape tomatoes, halved
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1/4 cup feta cheese
Directions
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Sautee corn in butter till slightly caramelized if using frozen, grill fresh till slightly charred. Cut kernels from cob, and set aside.
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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)
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Combine cheese, corn and tomatoes in a small bowl. Drizzle with some vinaigrette to coat. Set aside.
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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!
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Place heads cut side up, and drizzle with remaining vinaigrette to tase. Spoon corn , tomato and cheese mixture over the top.