- 2 Tbsp fresh lemon juice
- 2 Tbsp sugar
- 2 1/2 Tbsp olive oil
- 1 Tbsp mirin
- 1 Tbsp white miso paste
- 4 cloves garlic
- 2 ears corn, husks and silks removed
- 1 avocado halved
- 1/4 cup fresh basil leaves, sliced into thin ribbons
- Salt and freshly ground pepper
- 1 head romaine lettuce, cut in half lengthwise
- Extra-virgin olive oil
To make dressing, in a food processor with blade attachment, add lemon juice, sugar, oil, mirin, miso paste, and garlic. Process until smooth. Transfer to a small bowl and set aside.
Preheat a grill or grill pan to medium-high heat. Lightly oil grill grate.
Add corn and cook on all sides until some kernels have started to blacken, 5-8 minutes. Remove from grill and set aside to cool slightly. Place 1 cob in a medium bowl. Using a chef’s knife, cut kernels off cob. Repeat with remaining corn cob.
Remove and discard avocado pit. Scoop out avocado flesh and dice. Add to bowl with corn. Add basil, salt, pepper, and 1 tablespoon of dressing and stir gently to combine. Set aside.
Drizzle cut side of each lettuce half with about 1 tablespoon oil. Season with salt and pepper. Add lettuce and grill, cut side down, and cook, 1-2 minutes. Turn over and cook another 1-2 minutes. Transfer to a serving platter, drizzle with some dressing and top with corn-avocado mixture.