Step-by-Step Guide to Prepare Speedy Grilled Hearts of Romaine with Tomato and Corn

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Many things affect the quality of taste from Grilled Hearts of Romaine with Tomato and Corn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Hearts of Romaine with Tomato and Corn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can have Grilled Hearts of Romaine with Tomato and Corn using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Grilled Hearts of Romaine with Tomato and Corn:

1. 2 or 3 ears fresh corn
2. 4 tbsp olive oil
3. 3 tbsp sherry vinegar or red wine vinegar
4. 1 tbsp dijon mustard
5. 1 tbsp chopped chives
6. 1 clove garlic minced
7. 2 hearts of Romaine lettuce, halved lengthwise
8. 1 cup grape and/or pear tomatoes (red,yellow and /or green ) quartered
9. 1/4 cup crumbled feta cheese

Instructions to make to make Grilled Hearts of Romaine with Tomato and Corn

1. Add corn with husks and silks intact in a large bowl. Add cold water to cover. Soak for at least an hour.
2. In a screw top or mason jar combine 3 Tablespoons olive oil, vinegar, mustard, chives and garlic. Cover, shake well and set aside.
3. 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.)
4. 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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