- 1/ 4 cup fresh lime juice
- 1/ 4 cup Mexican crema (or sour cream)
- 1 tablespoon honey
- 2 romaine hearts, halved, stem left intact
- 3/ 4 cup cherry tomatoes
- 2 ears of corn
- 2 tablespoon chopped fresh cilantro
- Extra virgin olive oil, for brushing
- Salt and pepper to taste
Heat your grill to medium-high if using gas. If using charcoal, build a medium-hot fire.
In a small bowl combine the crema, lime juice and honey. Set aside
Add corn to grill and cook until slightly charred on all sides. Remove from heat and let cool.
Brush the cut side of the romaine with olive oil. Place the romaine lettuce, cut side down on the grill and cook for 4-5 minutes, turning the halves occasionally (keeping the cut side down), until lightly charred. Remove from the grill and add to a platter cut side up.
When corn is cool enough to handle, remove kernels and add on top of romaine. Add cherry tomatoes, then drizzle everything with the crema dressing and season with salt and pepper and enjoy.