Recipes and Cooking BBQ & Grilling Grilled Vegetables Grilled Romaine Salad with Tomato and Corn Tumble 4.3 (20) 2 Reviews Hearts of romaine are the inner leaves of the elongated head of lettuce. They are smaller, sweeter, and a lighter in color than the outer leaves. Despite their more delicate nature, they're still sturdy enough to stand up to grilling. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Soak Time: 1 hrs Grill Time: 27 mins Total Time: 1 hrs 47 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 - 3 ears fresh sweet corn 4 tablespoon extra-virgin olive oil 2 tablespoon sherry vinegar or red wine vinegar 1 tablespoon Dijon-style mustard 1 tablespoon snipped garlic chives* 2 hearts of romaine lettuce, halved lengthwise 1 cup grape and/or pear tomatoes (red, yellow, and/or green), quartered Sea salt and freshly ground black pepper ¼ cup crumbled ricotta salata or feta cheese (1 ounce) Directions Place corn with husks and silks intact in a large bowl. Add enough cold water to cover. Let soak for 1 hour. Meanwhile, for garlic-chive vinaigrette, in a screw-top jar combine 3 tablespoons of the olive oil, the vinegar, mustard, and garlic chives. Cover and shake well; 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 grill directly 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. *Tip: For the garlic chives, you can substitute 1 tablespoon snipped fresh chives and 1 clove garlic, minced. Rate it Print Nutrition Facts (per serving) 200 Calories 16g Fat 13g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 200 % Daily Value * Total Fat 16g 21% Saturated Fat 3g 15% Cholesterol 6mg 2% Sodium 255mg 11% Total Carbohydrate 13g 5% Total Sugars 5g Protein 4g Vitamin C 23.6mg 118% Calcium 60.6mg 5% Iron 0.9mg 5% Potassium 239mg 5% Folate, total 28.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.