Grilled Romaine and Corn Salad with Blueberries and Goat Cheese
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)
- 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
- 1/2 cup fresh blueberries
- 2 oz soft goat cheese, crumbled
- 1/4 cup pecans
- Raspberry Chipotle Dressing or Basil Vinaigrette
Instructions
- Heat a grill or grill pan to medium heat.
- Wash romaine and cut in half vertically from root to tip. Shuck corn. Spread pecans on a piece of foil.
- Drizzle romaine and corn with olive oil. Season both generously with salt and pepper.
- 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.
- Place romaine on a serving board. Use a sharp knife to cut the corn kernels from the cob.
- 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