Grilled Romaine with Charred Corn and Avocado
Smoky grilled romaine lettuce topped with sweet corn kernels charred on the grill, creamy avocado, and fresh basil, dressed with a umami-rich miso-maple vinaigrette. The contrast of crispy-edged greens against the tender avocado and tender corn kernels makes this a sophisticated side dish or light main. Serve at the height of summer when corn is peak season, or year-round as a vegetarian-friendly starter. The grilling technique sets this apart from typical raw salads, adding depth through char while keeping ingredients simple and fresh.
Ingredients
- 2 ear corn, husks and silk removed
- ½ avocado diced
- ¼ cup fresh basil, thinly sliced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 head romaine lettuce, sliced in half lengthwise
- 2 tsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp maple syrup
- 2 ½ tbsp canola oil or vegetable oil
- 1 tbsp mirin or rice wine vinegar
- 1 tbsp white miso paste
- 2 clove garlic, peeled
Instructions
- 1
Add garlic, miso paste, mirin, canola oil, lemon juice, maple syrup, and olive oil to food processor; process until smooth and set aside.
- 2
Preheat grill to medium-high heat.
- 3
Grill corn on all sides until kernels blacken, then cool and cut kernels from cob.
- 4
Toss corn kernels with avocado, basil, salt, and pepper; drizzle with 1 tablespoon dressing.
- 5
Brush cut sides of romaine halves with olive oil and place cut-side down on grill grates.
- 6
Grill romaine until leaves blacken at edges, then transfer to serving plates cut-side up.
- 7
Drizzle romaine with dressing and top with corn mixture; serve immediately.
Tips
Grill romaine cut-side down to develop char and slight tenderness while maintaining structural integrity for plating.
Cool corn completely before cutting kernels off cob; this makes the task easier and prevents burns.
Whisk dressing vigorously or process until completely emulsified so miso and maple distribute evenly.
Good to Know
Dressing keeps refrigerated up to 4 days in an airtight container. Do not assemble salad ahead; romaine loses crispness and avocado oxidizes.
Prepare dressing and grill corn and romaine up to 4 hours prior; store separately at room temperature. Assemble just before serving.
Serve immediately after assembly while romaine retains char and warmth. Pairs with grilled proteins or as a light standalone course on warm evenings.
Common Mistakes
Do not skip cooling corn before cutting kernels; hot cobs are difficult to handle and kernels shatter.
Do not over-grill romaine; 2 minutes per side maintains structure while adding char. Excessive heat makes leaves too soft.
Do not dress the full salad in advance; avocado oxidizes and romaine wilts.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use frozen or canned corn?
Fresh corn is strongly recommended for optimal texture and sweet flavor that grilling enhances. Frozen corn may work but lacks the ability to char properly. Canned corn is too soft and wet.
What if my grill doesn't reach medium-high heat?
Use highest available heat setting. Char develops best at higher temperatures. If using a stovetop grill pan, heat until smoking slightly before adding vegetables. Cooking time may extend by 1-2 minutes.
How long does the dressing keep?
Refrigerate in an airtight container up to 4 days. Miso settles; shake or whisk before serving. Do not freeze; emulsion may break upon thawing.