ROMAINE, GRLD AVOCADO & SMKY CORN SALAD

By BobD

Ingredients

• 6 SERVINGS
• ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING
• Grilled avocado is one of those things that sound faintly ridiculous until you try it-then you wonder why you never had it before.
• 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-oz avocados, halved and pitted but not peeled
• 1 head romaine (1 lb), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).

Put parmesan in a medium bowl and add olive oil in a slow stream, whisking.

Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper.

Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 tsp 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.

COOKS NOTE:

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