Grilled Romaine with Corn and Avocado

October 1, 2020
Created by Harmons
30 minutes
Serves 2
  • 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
  • Salad
  • 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.