Recipes

Cooking Times

Ready in: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

• 4 ears of Sweet Corn
• 3 tablespoons avocado oil, divided
• 1 head Green Romaine Lettuce
• 1 cup quartered grape tomatoes
• 1/2 cup chopped Italian Parsley
• 1/2 cup chopped Cilantro
• 3 stalks chopped Green Onions
• 1/2 cup olive oil
• Zest and juice of 1 large lemon
• 1 tablespoon minced shallot
• 1 crushed garlic clove
• 1 tablespoon maple syrup
• 2 teaspoons Dijon mustard
• 1 tablespoon minced Dill
• 1 tablespoon minced chives
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Preheat the grill to medium high. 2. Brush the corn with oil on all sides and season with salt and pepper. Grill for 15-20 minutes turning to char all sides. 3. Wash the parsley, cilantro, dill and green onions and chop. Set aside. 4. Wash the romaine and slice lengthwise into 2 halves. Cut each half again so you now have 4 long romaine quarters. 5. Brush each quarter with olive oil, lemon juice, salt, and pepper. 6. Place on the grill and cook for 3-5 minutes on each side until it is nicely charred. 7. To make the dressing, in a small bowl, combine the olive oil, zest and juice from 1 lemon, minced shallot, crushed garlic, maple syrup, Dijon mustard, dill, chives, ½ tsp salt and ¼ tsp pepper and stir with a whisk. 8. In a large bowl, cut the kernels off the cobs, then add the tomatoes, parsley, cilantro, and green onions. 9. Place the grilled romaine on a platter, top with corn mixture, and drizzle with dressing. Recipe courtesy of You Care Self Care.