Grilled Romaine Salad w/ Corn and Tomatoes

By Chef Eva

Serves 6

 Nutrition per serving – calories: 173, fat: 13 g (saturated: 2g, unsaturated: 11g), carbohydrates: 13g, protein: 4g, fiber: 1g, sugar: 4g

Ingredients

• 2 ears fresh corn, shucked

• Cooking spray

• 5 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lime juice

• 2 tablespoons minced shallots or red onion

• 1 teaspoon honey

• 1/4 teaspoon ground cumin

• Salt and freshly ground pepper

• 1 cup halved cherry tomatoes

• ¼ cup chopped cilantro

• 3 large romaine lettuce hearts, halved lengthwise

• 1 ounce crumbled Cojita or Feta cheese

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Heat grill on high for 10 minutes. Lower heat to medium. Coat corn with cooking spray and place on grill grate. Grill, turning until charred on all sides, 12 to 14 minutes. Place on a cutting board and let stand until slightly cooled. Cut kernels from corn into a bowl.

Meanwhile, whisk  oil, lime juice, shallots (or red onion), cumin, honey and ¾ teaspoon salt, and ¼ teaspoon pepper in a small bowl.  Toss cherry tomatoes, corn kernels, and cilantro with 2 tablespoons of dressing. Taste for seasoning.

Brush lettuce hearts with 2 tablespoons of the dressing and season with salt and pepper. Place lettuce halves, cut side down, on hot grill. Grill until charred, about 1 minute per side, watching closely to prevent burning.

Transfer romaine halves to a serving platter, cut side up. Spoon corn and tomato mixture over lettuce hearts, scatter cheese, and drizzle with remaining dressing. Serve.