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Grilled Romaine, Corn & Tomato Tumble Recipe


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     Grilled Romaine, Corn & Tomato Tumble

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   40 minutes

2 ears fresh sweet corn on the cob
4 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp dijon mustard
1 tbsp snipped chives
2 hearts romaine lettuce, halved lengthwise
1 cup grape, cherry, or pear tomatoes, quartered
1/4 c crumbled feta cheese
Salt & Pepper to taste.

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.

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