Grilled Hearts of Romaine with Tomato and Corn ~ Happy Cooking - currently is being sought after by many civil around us, one of them is you. they indeed have get used to to take advantage of internet on HP to get information to be used inspiration. Therefore Our give Information about Grilled Hearts of Romaine with Tomato and Corn is could you make it insight.
our able to cook Grilled Hearts of Romaine with Tomato and Corn using tools 9 ingredient 4 step. the following the steps for cook it.
The spices for cooking Grilled Hearts of Romaine with Tomato and Corn
- capable need to provide too 2 or 3 ears fresh corn.
- You need 4 tbsp olive oil.
- You need to prepare 3 tbsp sherry vinegar or red wine vinegar.
- Buddy also needs 1 tbsp dijon mustard.
- capable need to provide too 1 tbsp chopped chives.
- Buddy also needs 1 clove garlic minced.
- Buddy also needs 2 hearts of Romaine lettuce, halved lengthwise.
- capable need to provide too 1 cup grape and/or pear tomatoes (red,yellow and /or green ) quartered.
- Please prepare 1/4 cup crumbled feta cheese.
The Step by step how to cook 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..
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