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Place corn with husks and silks intact in a large bowl. Add enough cold water to cover. Let soak for 1 hour.
Meanwhile, for garlic-chive vinaigrette, combine 3 tablespoons oil, vinegar, mustard, and garlic chives in a screw-top jar . Cover and shake well; set aside.
Brush the romaine with the remaining 1 tablespoon olive oil; set aside. For a charcoal grill, grill corn on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes or until kernels are tender, turning once and rearranging ears occasionally. Grill romaine, cut-sides down, directly over medium coals for 2 to 3 minutes or until slightly charred and wilted. (For a gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover and grill as above; remove corn. Place romaine on grill rack over heat. Cover and grill as above.)
Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl, combine corn kernels and tomatoes. Drizzle with some of the vinaigrette; toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and pepper. Top with cheese.