Yields: 4 servings
Ingredients
- 2 ears corn shucked
- Extra-virgin olive oil
- 2 romaine hearts tops and bottoms trimmed (just remove the top inch or so of the leaves and make sure the bottom is nice and clean), cut in half lengthwise
- 1 cup grape or cherry tomatoes sliced into rounds
- 1 avocado pitted peeled and diced or sliced
- ¼ cup fresh cilantro leaves
- ¼ cup crumbled tortilla chips or more if you’re feeling wild
For the dressing:
- 1/3 cup nonfat plain Greek yogurt
- 1 large garlic clove grated or finely minced
- 1½ tablespoons fresh lime juice
- 1 tablespoon adobo sauce from a can of chipotles canned in adobo
- 1 teaspoon honey
- ¼ teaspoon ground cumin
- Salt
Instructions
- Pre-heat a grill or grill pan over medium-high heat.
- Meanwhile, whip up the dressing. In a small bowl, combine all the ingredients for the dressing. Season with salt to taste and briefly set aside.
- Lightly brush the corn all over with olive oil and season with a little bit of salt. Place the ears of corn directly on the hot grill. Cook for 10-12 minutes, rotating the corn every 2-3 minutes, until the kernels deepen in color and are lightly charred in spots. Let cool slightly, then use a sharp knife to slice the kernels from each cob. Set aside.
- Moving on to the romaine. (If you have a large enough grill, you can cook the romaine and corn simultaneously!). Brush the cut-side of the romaine hearts lightly with olive oil. Place them on the grill, cut-side down, and cook for 2-3 minutes, just until grill marks appear and the leaves have softened slightly.
- Transfer the romaine to a serving platter or individual plates. Top with the grilled corn, cherry tomatoes, avocado, cilantro and tortilla chips. Drizzle with dressing and serve immediately.