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© Meredith Corporation. All rights reserved. Used with permission.
Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals.
In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. Slowly whisk in oil; set aside. Place chopped romaine in a large serving bowl.
Place peppers on the grill rack and cover; grill for about 6 to 7 minutes per side or until skin is starting to turn black. Remove from grill and cut into 1/2-inch pieces; add to romaine in bowl.
Grill corn for 10 minutes, turning, or until tender and beginning to brown. Remove corn from grill. Cut kernels from cob; add corn to salad. Starting at root end, cut red onion into 1/2-inch-thick slices and secure with toothpicks to keep rings from separating. Grill onion slices 5 minutes per side, turning once. Remove and cut into 1/2-inch pieces; add to romaine mixture.
Toss the salad with the dressing and serve immediately.