master-cooks | Grilled Romaine And Corn Salad With Herby Mustard Dressing Recipe

Grilled Romaine and Corn Salad with Herby Mustard Dressing is a vibrant and flavorful dish perfect for summer gatherings or a light meal. The salad begins with fresh romaine hearts, which are halved and lightly brushed with olive oil before being placed on a hot grill. This grilling process enhances the natural sweetness of the romaine, giving it a smoky flavor and a slight char, which adds depth to the salad. Alongside the romaine, ears of corn are also grilled until they achieve a golden-brown hue, adding a sweet and juicy contrast to the greens. Once grilled, the corn is sliced off the cob and tossed with the charred romaine. The salad is then elevated with a herby mustard dressing, which combines Dijon mustard, fresh herbs such as parsley, dill, and chives, a touch of lemon juice, and olive oil. This dressing provides a tangy and aromatic element, complementing the smokiness of the grilled ingredients. To finish, the salad can be garnished with crumbled feta or goat cheese for added creaminess and flavor. This dish is not only visually appealing but also a delightful blend of textures and tastes, making it a refreshing addition to any menu.

Gather the ingredients for grilled romaine and corn salad with herby mustard dressing

To prepare this salad, begin in the produce section and gather fresh corn, romaine lettuce, a lemon, grape tomatoes, Italian parsley, cilantro, green onions, shallots, garlic, fresh dill, and chives. Ensure that the romaine is as fresh as possible; if you purchase it a few days in advance, consider these useful storage tips.

Next, you'll require some pantry essentials: avocado oil, salt, pepper, olive oil, and Dijon mustard. We opt for avocado oil in this recipe due to its high smoke point, making it ideal for grilling, while the more flavorful olive oil is perfect for the dressing.

Step 1: Preheat the grill

Heat the grill to a medium-high temperature.

Step 2: Prepare the corn for grilling

Coat the corn with 1 tablespoon of avocado oil on all sides, then sprinkle with ¼ teaspoon of salt and ? teaspoon of pepper.

Step 3: Grill the corn

Grill for 30 to 40 minutes, rotating every 10 minutes to ensure all sides are nicely charred.

Step 4: Cut the romaine

Cut the romaine in half lengthwise. Then, slice each half again to create 4 long quarters of romaine.

Step 5: Season the romaine for grilling

Coat the romaine quarters with the leftover avocado oil, 1 tablespoon of lemon juice, ¼ teaspoon of salt, and ? teaspoon of pepper.

Step 6: Grill the romaine

Put it on the grill and cook for 3–5 minutes per side, until the lettuce is beautifully charred.

Step 7: Make the dressing

In a small bowl, mix together the olive oil, the rest of the lemon juice, lemon zest, shallot, garlic clove, Dijon mustard, dill, chives, and the remaining salt and pepper.

Step 8: Trim the kernels from the cobs

Cut the corn kernels from the cobs and place them into a large bowl.

Step 9: Add the rest of the salad ingredients

Incorporate the tomatoes, parsley, cilantro, and green onions into the bowl containing the corn.

Step 10: Toss with the dressing

Drizzle the dressing and mix well.

Step 11: Add the corn mixture, and serve

Arrange the grilled romaine on a serving platter, add the corn mixture on top, and enjoy.

Can I make this corn and romaine salad without a grill?

If this smoky delight appeals to you but you lack a grill, there's an alternative method. Begin by cooking the corn in your oven. Preheat it to the broil setting. Next, brush the corn with oil and season it with salt and pepper, just as described in step 2. Arrange the corn on a baking sheet and broil for 15–20 minutes, turning it every 5 minutes or so as it begins to char. Alternatively, you can char the corn on the stovetop using a cast iron skillet over medium-high heat. You can either sear the corn on the cobs or remove the kernels and brown them in the skillet.

For the romaine, heat a large stovetop griddle to medium-high. Prepare the romaine in the same way, adding oil, lemon juice, and seasonings. Place it in the skillet and cook for 3–4 minutes on each side until it’s nicely charred. Keep a close eye on it, as the romaine can burn or overcook quickly. After that, simply follow the remaining steps to finish this delicious salad.

Are there other uses for the corn salad topping?

The corn salad topping is an excellent enhancement for a variety of dishes, especially those with a Mexican flair. It pairs wonderfully with any type of taco, whether it’s ground beef, chicken, black bean, or lentil. You can serve the corn salad alongside bean tostadas, fajitas, or enchiladas, or substitute it for plain corn in burrito bowls. It’s also delightful when layered inside a cheese quesadilla before cooking, as the sweet corn beautifully balances the salty, savory melted cheese.

Additionally, the corn salad makes for a fantastic crowd-pleasing appetizer. Present it as a chunky dip alongside a bowl of crispy tortilla or pita chips. You can elevate standard nachos or these ultimate chicken nachos by adding it to the mix for a show-stopping dish. For a creative, handheld snack, wrap it in puff pastry, bake for 15 minutes, and serve with salsa or guacamole.

For a quick lunch option, spread some corn salad on a slice of avocado toast, or stuff it into a hot, baked potato. It can also be rolled up in soft lavash bread or a whole-grain wrap for a satisfying meal.

Grilled Romaine And Corn Salad With Herby Mustard Dressing Recipe