Romaine and Charred Corn Salad with Avocado Dressing Recipe

Name: Romaine and Charred Corn Salad with Avocado Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups fresh corn kernels (from 3 to 4 large ears); 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 2 teaspoons honey; 1/2 teaspoon minced garlic; 1/2 Hass avocado, peeled and cut into 1/4-inch dice; Kosher salt; Pepper; Three 6- to 8-ounce romaine hearts, torn into bite-size pieces; 1/2 cup very thinly sliced red onion; 1/2 cup shredded pecorino cheese, plus more for garnish

Servings: persons

2 1/2 cups fresh corn kernels (from 3 to 4 large ears)
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon minced garlic
1/2 Hass avocado, peeled and cut into 1/4-inch dice
Kosher salt
Pepper
Three 6- to 8-ounce romaine hearts, torn into bite-size pieces
1/2 cup very thinly sliced red onion
1/2 cup shredded pecorino cheese, plus more for garnish

1
Preheat the broiler.
2
Spread the corn kernels on a large rimmed baking sheet.
3
Broil 6 inches from the heat for about 5 minutes, until lightly charred.
4
Let the corn kernels cool completely.
5
In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic.
6
Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing.
7
Season with salt and pepper.
8
In a large bowl, toss the cooled corn with the romaine pieces, sliced onion and the 1/2 cup of pecorino cheese.
9
Add the dressing, season with salt and pepper and toss well.
10
Garnish the salad with shredded cheese and serve right away.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups fresh corn kernels (from 3 to 4 large ears), 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 2 teaspoons honey, and more.

Yes, Romaine and Charred Corn Salad with Avocado Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Romaine and Charred Corn Salad with Avocado Dressing

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