Grilled avocado is one of those things that sound faintly ridiculous until you try it—then you wonder why you never had it before.
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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
- 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
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Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see “Grilling Procedure.”
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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.
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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.
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Peel avocados and thinly slice. Cut corn kernels from cobs.
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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.
- Keywords
- grilling,
- dressing,
- vegetarian,
- cook smart,
- chris schlesinger
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