Hi, I am Jane. Today, we’re going to prepare grilled hearts of romaine with tomato and corn recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Grilled Hearts of Romaine with Tomato and Corn Recipe
Grilled Hearts of Romaine with Tomato and Corn is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Grilled Hearts of Romaine with Tomato and Corn is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have grilled hearts of romaine with tomato and corn using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Grilled Hearts of Romaine with Tomato and Corn:
- Prepare 2 or 3 ears fresh corn
- Make ready 4 tbsp olive oil
- Get 3 tbsp sherry vinegar or vinegar
- Take 1 tbsp dijon mustard
- Take 1 tbsp chopped chives
- Get 1 clove garlic minced
- Take 2 hearts of Romaine lettuce, halved lengthwise
- Get 1 cup grape and/or pear tomatoes (red,yellow and /or green ) quartered
- Get 1/4 cup cbled feta cheese
Steps to make Grilled Hearts of Romaine with Tomato and Corn:
- Add corn with husks and silks intact in a large bowl. Add cold water to cover. Soak for at least an hour.
- In a screw top or mason jar combine 3 Tablespoons olive oil, vinegar, mustard, chives and garlic. Cover, shake well and 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 grilldirectly 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.
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