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Epicurious
Gourmet

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

By Chris Schlesinger and John Willoughby

4.4

(34)

Image may contain Dish Food Meal Plant Salad and Lunch
photo by Romulo Yanes

Grilled avocado is one of those things that sound faintly ridiculous until you try it—then you wonder why you never had it before.

Cooks' note:

Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat.

Recipe information

  • Total Time

    40 min

  • Yield

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

Ingredients

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

Preparation

  1. Step 1

    Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .

    Step 2

    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.

    Step 3

    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.

    Step 4

    Peel avocados and thinly slice. Cut corn kernels from cobs.

    Step 5

    Toss romaine with dressing and serve topped with avocado and corn.

TagsSaladCaesar SaladRomaineLettuceLeafy GreensVegetableCornAvocadoParmesanCheeseDairyLimeCitrusFruitSideMainDinnerNut FreeGluten FreeVegetarianGrillingSummerGourmet

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