Name: Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing
Cook time: 30 min
Total time: 40 min
Yield: Makes 4 (main course) or 6 (side dish) servings
Ingredients: 1/4 cup grated parmesan; 1/2 cup extra-virgin olive oil; 1/4 cup fresh lime juice; 1 teaspoon minced garlic; 1 tablespoon minced canned chipotle chiles in adobo; 3 tablespoons vegetable oil; 2 ears of corn, shucked; 2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled; 1 head romaine (1 pound), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

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photo by Romulo Yanes

Grilled avocado is one of those things that sound faintly ridiculous until you try it—then you wonder why you never had it before.

Cooks' note:

Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat.

Recipe information

Total Time
40 min
Yield
Makes 4 (main course) or 6 (side dish) servings

Ingredients

1/4 cup grated parmesan

1/2 cup extra-virgin olive oil

1/4 cup fresh lime juice

1 teaspoon minced garlic

1 tablespoon minced canned chipotle chiles in adobo

3 tablespoons vegetable oil

2 ears of corn, shucked

2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled

1 head romaine (1 pound), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

Preparation

Step 1
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
Step 2
Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
Step 3
Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
Step 4
Peel avocados and thinly slice. Cut corn kernels from cobs.
Step 5
Toss romaine with dressing and serve topped with avocado and corn.