Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, grilled hearts of romaine with tomato and corn. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Grilled Hearts of Romaine with Tomato and Corn is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Grilled Hearts of Romaine with Tomato and Corn is something which I’ve loved my whole life.
Hearts of romaine are the inner leaves of the elongated head of lettuce. They are smaller, sweeter, and a lighter in color than the outer leaves. Remove corn husks and silks from ears.
To begin with this particular recipe, we have to first prepare a few components. You can cook grilled hearts of romaine with tomato and corn using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Grilled Hearts of Romaine with Tomato and Corn:
- Get or 3 ears fresh corn
- Make ready olive oil
- Prepare sherry vinegar or red wine vinegar
- Take dijon mustard
- Get chopped chives
- Prepare garlic minced
- Take hearts of Romaine lettuce, halved lengthwise
- Make ready grape and/or pear tomatoes (red,yellow and /or green ) quartered
- Take crumbled feta cheese
Of Romaine Salad Recipes on Yummly Heart Of Romaine Salad With Pico De Gallo And Avocado Dressing, Ginger Pork Salad, Grilled Romaine Salad With Charred Lemon Heart of Romaine Salad with Pico de Gallo and Avocado DressingCookie and Kate. red pepper flakes, garlic, olive oil, salt, fine. Grilled hearts of romaine have picked up popularity within foodie circles and restaurants worldwide in recent times. Multitudes of variations on romaine lettuce salads have Place the grilled lettuce, cut side up, on a serving platter.
Steps to make Grilled Hearts of Romaine with Tomato and Corn:
- Add corn with husks and silks intact in a large bowl. Add cold water to cover. Soak for at least an hour.
- In a screw top or mason jar combine 3 Tablespoons olive oil, vinegar, mustard, chives and garlic. Cover, shake well and set aside.
- Brush the romaine with the remaining 1 tablespoon olive oil; set aside. For a charcoal grill, grill corn on the rack of an uncovered grilldirectly over medium coals for 25 to 30 minutes or until kernels are tender, turning once and rearranging ears occasionally. Grill romaine, cut sides down, directly over medium coals for 2 to 3 minutes or until slightly charred and wilted. (For a gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover and grill as above; remove corn. Place romaine on grill rack over heat. Cover and grill as above.)
- Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette; toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and pepper. Top with cheese.
Drizzle the romaine with balsamic vinegar, sprinkle with black pepper. I like to serve grilled hearts of romaine lettuce with a rich, tangy buttermilk dressing shot through with fragrant dill, topped with sweet tomatoes and crisp rounds of spicy radishes. Grill the Romaine hearts or keep them as they are. Romaine heart cut in half length wise. Sprinkle about a tablespoon of balsamic vinegar on each half, then drizzle with olive oil.
So that’s going to wrap this up for this special food grilled hearts of romaine with tomato and corn recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
