Grilling lettuce sounds wrong until you have eaten it. Romaine hearts cut in half and laid cut side down on a hot grill get a smoky char on the outside while the core stays cool and crisp. Add charred corn cut off the cob, a smoky roasted red pepper garlic dressing, salty cheese, and lime, and it becomes the salad people ask about.
It is a warm salad, served within a few minutes of coming off the heat, which makes it a good match for anything else you already have going on the grill.
Why It Works: Char on the Outside, Crunch at the Core
A romaine heart is dense enough that a short blast of direct heat only cooks the outer layer. The cut face caramelizes and picks up smoke, the outer leaves wilt slightly and turn silky, and the middle stays raw and crunchy. You get three textures in one half a heart.
Corn does the same thing. Grilled hot and fast, the kernels blister and some of the sugar turns to a deep toasted flavor while the kernels keep their pop. Cut off the cob warm, they fold into the salad and catch the dressing.
Grilled Romaine and Sweet Corn Salad
Serves 4 as a side or light main. Prep 15 minutes, cook 12 minutes, total about 25 minutes.
Ingredients
- 3 romaine hearts, halved lengthwise with the core left on
- 3 ears corn, husked
- 3 tablespoons olive oil, plus more for the grill
- 1/2 cup roasted red pepper garlic dressing
- 1/3 cup crumbled cotija or feta
- 1/4 cup chopped cilantro
- 2 scallions, sliced
- 1 lime, cut into wedges
- Salt and black pepper
Method
- Heat a grill or a grill pan to high. Clean and oil the grates.
- Brush the corn with a little of the olive oil. Grill, turning every couple of minutes, until charred in spots all around, about 8 minutes. Set aside to cool, then cut the kernels off the cob.
- Brush the cut faces of the romaine halves with the rest of the olive oil and season with salt and pepper.
- Lay the romaine cut side down on the hottest part of the grill. Do not move it for 2 minutes, until the cut face is charred and the outer leaves have started to wilt. Grill the rounded side for 1 minute more.
- Arrange the grilled romaine halves on a platter. Scatter the corn over and around them.
- Spoon the roasted red pepper garlic dressing over the top. Finish with the cotija, cilantro, scallions, black pepper, and lime wedges for squeezing. Serve warm.
Nutrition (per serving, estimated)
- Calories 280
- Fat 18 g
- Carbohydrates 26 g
- Protein 8 g
- Sodium 430 mg
Tips and Variations
No grill? A cast iron pan or the broiler both work. For the broiler, run the romaine cut side up about 3 inches from the element for 2 to 3 minutes.
Add halved cherry tomatoes, black beans, or diced avocado to push this toward a main course.
A few slices of grilled steak, chicken, or shrimp laid on top turn it into dinner off one fire.
Frozen corn works out of season. Char it hard and dry in a very hot skillet, no oil, until it takes on color.
The Dressing
Smoke and char want a dressing with its own depth, and roasted red pepper garlic delivers that with sweetness and body. The recipe, built on jarred or home roasted peppers blended smooth with garlic and vinegar, is on the roasted red pepper garlic dressing recipe.
Frequently Asked Questions
Does grilled romaine get soggy?
Not if you grill it fast and hot and serve it right away. The goal is char on the cut face and a slight wilt on the outer leaves, with the core still crunchy. Long, low heat is what makes it limp.
Why leave the core on the romaine?
The core holds the half together on the grill and on the plate. Without it the leaves fall apart and you cannot get a clean char.
Can I make this ahead?
It is best warm and fresh off the grill. You can grill the corn and cut the kernels a few hours ahead, but grill the romaine and assemble right before serving.
What cheese should I use?
Cotija is the classic with charred corn, salty and crumbly. Feta is the easy substitute. Grated Parmesan also works if that is what you have.
Is this a side or a main?
As written it is a side. Add a grilled protein or beans and avocado and it holds up as a light main, especially in summer.
Tools for the Job
- A grill that gets hot enough to char romaine and corn in minutes
- A sharp chef knife for halving the romaine cleanly through the core
- An oil sprayer for a light, even coat on the lettuce and grates
- A platter or wide bowl to lay the grilled halves out flat
More Salads
Charred Broccoli and Farro Salad, Little Gem, Radish and Herb Salad, Caesar Salad, and the full salad recipe collection.
Who Is Writing This
Chef Alan Guerin spent 35 years in professional kitchens, from fine dining rooms to hotels and catering, and earned the Four Diamond distinction six times. He built Wine Drop Cookery to put that experience into plain guides anyone can cook from. More about Chef Alan.