Light olive oil, for brushing the vegetable and grill
2 heads romaine lettuce, washed, dried, and cut in half lengthwise
2 ears of corn, husks and silks removed
2 cups mixed heirloom cherry tomatoes, halved
2 tablespoons olive oil
1 clove garlic, minced
Salt and pepper
For the dressing:
Juice of 1 lime
1 tablespoon pickled jalapenos
1/2 cup packed basil leaves
1/4 cup olive oil
1/4 cup water
3 tablespoons sherry or balsamic vinegar
1 clove garlic, roughly chopped
Salt and pepper
Preheat the grill to medium high. Lightly brush the ears of corn and the romaine lettuce on all sides with the olive oil. Set aside. In a large bowl, combine tomatoes, two tablespoons of olive oil, minced garlic, toss and season with salt and pepper. Set aside to marinate. Brush the grill with olive oil. Place the corn directly on the grill and cook for about eight minutes, turning regularly as it cooks. When ready, remove from grill and allow to cool.
To make the dressing, combine all of the ingredients in a blender and process until smooth. If the mixture is thick, add a bit more water. Season the dressing well with salt and pepper. Keep in the refrigerator until ready to serve.
Add the romaine hearts to the grill, sliced side down, and grill for three to four minutes until slightly charred and wilting.
Remove from the grill and arrange on a severing platter. Cut the kernels of corn from the cob with a knife, and sprinkle over top of the romaine. Spoon the marinated tomatoes over the corn. Drizzle the salad with dressing and serve.