Easy Serving Recipe Grilled Hearts of Romaine with Tomato and Corn Home Style

Without fail making ultimate Grilled Hearts of Romaine with Tomato and Corn easy, tasty, practical.

How are you every body, at this time you get make recipe Grilled Hearts of Romaine with Tomato and Corn with 9 ingredients and 4 steps. Below this is how to prepare, please read carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 4 stages of easy cooking Grilled Hearts of Romaine with Tomato and Corn.

Ingredients for Grilled Hearts of Romaine with Tomato and Corn #

1. Needed : or 3 ears fresh corn.

2. Prepare : olive oil.

3. Prepare : sherry vinegar or red wine vinegar.

4. Needed : dijon mustard.

5. Needed : chopped chives.

6. Needed : garlic minced.

7. Prepare : hearts of Romaine lettuce, halved lengthwise.

8. Prepare : grape and/or pear tomatoes (red,yellow and /or green ) quartered.

9. Needed : crumbled feta cheese.

If all composition Grilled Hearts of Romaine with Tomato and Corn it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Stages Cooking Grilled Hearts of Romaine with Tomato and Corn #

1. Add corn with husks and silks intact in a large bowl. Add cold water to cover. Soak for at least an hour..

2. In a screw top or mason jar combine 3 Tablespoons olive oil, vinegar, mustard, chives and garlic. Cover, shake well and set aside..

3. 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.).

4. 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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