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    Home » Recipes » Salads

    By Kaleigh McMordie - July 28, 2021

    Grilled Romaine and Corn Salad with Blueberries and Goat Cheese

    Jump to Recipe·Print Recipe
    overhead view of grilled romaine halves topped with corn, goat cheese, blueberries and dressing on a wood cutting board with text overlay.

    This sweet and smoky grilled romaine salad with charred corn, juicy blueberries, toasted pecans and tangy goat cheese is simple and delicious. It's the perfect summer side for grilled main dishes! (vegetarian, gluten-free)

    overhead view of grilled romaine halves topped with corn, goat cheese, blueberries and dressing on a wood cutting board.

    When you've already got the grill on, why not grill your side dishes, too? It makes for a healthy and delicious meal with minimal cleanup - perfect for simple summer meals when you'd rather play outside than spend hours in the kitchen. If you've never tried grilling your lettuce, it's time you try!

    Why Grilled Salads Are The Best Salads

    Grilling your lettuce takes salads to a whole new level of delicious. The leaves get charred, warm, and just a tad wilty - it's a super flavorful way to enjoy salad. If you're somebody who thinks salad is 'rabbit food', try grilling it. It will change your world.

    The Ingredients

    This salad has a fun mix of sweet, smoky, creamy, and crunchy - key to interesting salads.

    • Romaine lettuce - the big, sturdy leaves are ideal for grilling
    • Corn - fresh, sweet corn gets smoky and charred to perfection
    • Blueberries - perfectly sweet and juicy in the summer, and no chopping involved!
    • Pecans - Toasted pecans add the nicest nutty crunch to this salad
    • Goat cheese - tangy and creamy, it's a gorgeous contrast to the all the other textures and flavors going on.
    • Raspberry Chipotle Vinaigrette - I use my low sugar homemade raspberry dressing that's a little sweet, a little tart, a little smoky - similar flavor profile to compliment the salad.

    How To Make a Sweet and Smoky Grilled Romaine and Corn Salad

    four image collage showing steps for making a grilled romaine and corn salad.
    1. Wash the romaine and cut it in half vertically from root to tip. Shuck the corn. Spread pecans on a piece of foil.
    2. Drizzle the romaine and corn with olive oil. Season both generously with salt and pepper.
    3. Grill the corn for 5-10 minutes over medium heat, rotating, until all sides are charred. Grill romaine, cut side down, for 2-4 minutes. Meanwhile, toast pecans on the grill until fragrant but not burned, 5-10 minutes.
    4. Place the romaine on a serving board or platter. Use a sharp knife to cut the corn kernels from the cob.
    5. Sprinkle corn kernels, blueberries, goat cheese, and pecans over the romaine. Drizzle with dressing and serve. 

    Tips and Ingredient Substitutions

    • Don't skip seasoning the lettuce before grilling - it makes a big, delicious difference!
    • Only grill the cut side of the lettuce. It doesn't take long, only a couple of minutes. Too long on the heat, and the lettuce will disintegrate.
    • If you are using a grill pan, you can toast the pecans indoors either in a dry skillet on the stove or in the oven at 400° for 5-10 minutes.
    • If you don't feel like making the dressing, some store-bought options I recommend are a raspberry vinaigrette, cilantro lime dressing, or creamy balsamic vinaigrette.
    grilled romaine halves topped with corn, goat cheese, blueberries and dressing on a wood cutting board.

    What To Serve With It

    • Grilled Flank Steak With Avocado Chimichurri
    • Healthy Jalapeño Chicken Burgers
    • Coffee Rubbed Pork Tenderloin with Horseradish Cream Sauce
    • Grilled Bourbon Glazed Cedar Plank Salmon

    More Grilled Fruit and Veggie Love

    • Balsamic Marinated Grilled Vegetables
    • The Best Grilled Salsa
    • Grilled Peach Caprese
    • Smoky Grilled Poblano Corn Salad
    • Grilled Pears with Honey Whipped Ricotta

    Did you make this recipe? Please leave a star rating in the comments!

    Print

    Grilled Romaine and Corn Salad with Blueberries and Goat Cheese

    grilled romaine halves topped with corn, goat cheese, blueberries and dressing on a wood cutting board.
    Print Recipe

    This sweet and smoky grilled romaine salad with charred corn, juicy blueberries, toasted pecans and tangy goat cheese is simple and delicious. It's the perfect summer side for grilled main dishes! (vegetarian, gluten-free)

    • Author: Kaleigh
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 4 servings 1x
    • Category: salad
    • Method: grilled
    • Cuisine: American

    Ingredients

    Scale
    • 2 heads romaine lettuce
    • 1 large ear corn 
    • olive oil
    • kosher salt
    • freshly cracked black pepper
    • ½ cup fresh blueberries
    • 2 oz soft goat cheese, crumbled
    • ¼ cup pecans
    • Raspberry Chipotle Dressing or Basil Vinaigrette

    Instructions

    1. Heat a grill or grill pan to medium heat. 
    2. Wash romaine and cut in half vertically from root to tip. Shuck corn. Spread pecans on a piece of foil.
    3. Drizzle romaine and corn with olive oil. Season both generously with salt and pepper.
    4. Grill corn for 5-10 minutes, rotating, until all sides are charred. Grill romaine, cut side down, for 2-4 minutes. Meanwhile, toast pecans on the grill until fragrant but not burned, 5-10 minutes.
    5. Place romaine on a serving board. Use a sharp knife to cut the corn kernels from the cob.
    6. Sprinkle corn, blueberries, goat cheese, and pecans over the romaine. Drizzle with dressing and serve. 

    Notes

    • If you are using a grill pan, you can toast the pecans indoors either in a dry skillet on the stove or in the oven at 400° for 5-10 minutes.
    • If you don't feel like making the dressing, some store-bought options I recommend are a raspberry vinaigrette, cilantro lime dressing, or creamy balsamic vinaigrette.

    Keywords: grilled romaine and corn salad, grilled salad with corn and blueberries

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network.

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