Romaine Grilled Avocado And Smoky Corn Salad With Chipotle Caesar Dressing Recipes

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ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING



Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing image

Provided by Chris Schlesinger

Categories     Salad     Side     Fourth of July     Quick & Easy     Backyard BBQ     Lunch     Parmesan     Avocado     Corn     Grill     Grill/Barbecue     Lettuce     Chile Pepper     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 9

1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1 tablespoon minced canned chipotle chiles in adobo
3 tablespoons vegetable oil
2 ears of corn, shucked
2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled
1 head romaine (1 pound), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
  • Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
  • Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
  • Peel avocados and thinly slice. Cut corn kernels from cobs.
  • Toss romaine with dressing and serve topped with avocado and corn.

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