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.

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)




  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. 


  • 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