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1
Add corn with husks and silks intact in a large bowl.
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2
Add cold water to cover.
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3
Soak for at least an hour.
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4
In a screw top or mason jar combine 3 Tablespoons olive oil, vinegar, mustard, chives and garlic.
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5
Cover, shake well and set aside.
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6
Brush the romaine with the remaining 1 tablespoon olive oil; set aside.
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7
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.
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8
Grill romaine, cut sides down, directly over medium coals for 2 to 3 minutes or until slightly charred and wilted.
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9
(For a gas grill, preheat grill.
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10
Reduce heat to medium.
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11
Place corn on grill rack over heat.
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12
Cover and grill as above; remove corn.
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13
Place romaine on grill rack over heat.
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14
Cover and grill as above.)
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15
Place a romaine heart half on each of 4 salad plates.
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16
Remove corn husks and silks from ears.
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17
Cut kernels from cobs.
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18
In a medium bowl combine corn kernels and tomatoes.
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19
Drizzle with some of the vinaigrette; toss to coat.
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20
Drizzle romaine with the remaining vinaigrette.
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21
Spoon the corn and tomato mixture over romaine halves.
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22
Season with salt and pepper.
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23
Top with cheese.
