Place corn with husks and silk intact in a large
bowl. Add enough cold water to cover. Let soak
one hour. Meanwhile, make vinaigrette. In a
screw-top mason jar combine 3 tbsp olive oil, the
vinegar, mustard, and chives. Shake well to
combine and set aside.
Brush romaine with remaining 1 tbsp olive oil; set
aside. Place corn on grill over medium heat.
Grill 25-30 minutes until kernels are tender,
turning once and rearranging ears as necessary.
Grill romaine, cut sides down, for 2-3 minutes
until slightly charred and wilted.
Cut corn kernels from the cobs. Chop the romaine
into bite-sized pieces. Toss romaine, corn, and
tomatoes in serving bowl. Drizzle with vinaigrette
and toss to combine. Top with cheese and serve.
0 Out of 5 from
You can add this Grilled Romaine, Corn & Tomato Tumble recipe to your own private DesktopCookbook.