• Print
  • E-Mail
  • Feeds
  • Share This

2000s Recipes + Menus

Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing

Serves4 (main course) or 6 (side dish)
  • Active time:30 min
  • Start to finish:40 min
June 2009
Grilled avocado is one of those things that sound faintly ridiculous until you try it—then you wonder why you never had it before.

View more of our favorite recipes from this issue.
  • 1/4 cup grated parmesan
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 1 teaspoon minced garlic
  • 1 tablespoon minced canned chipotle chiles in adobo
  • 3 tablespoons vegetable oil
  • 2 ears of corn, shucked
  • 2 firm-ripe 6- to 8-oz avocados, halved and pitted but not peeled
  • 1 head romaine (1 lb), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips
  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see “Grilling Procedure.”
  • Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper.
  • Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 tsp each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
  • Peel avocados and thinly slice. Cut corn kernels from cobs.
  • Toss romaine with dressing and serve topped with avocado and corn.
Cooks’ note:
  • Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat.
  • Print
  • E-Mail
  • Feeds
  • Share This
Subscribe to Gourmet