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Grilled Romaine Salad with Jalapeno Ranch

A grilled romaine salad made from romaine lettuce hearts, corn, tomatoes, bacon, cotija cheese and hard boiled eggs. Serve with jalapeno ranch.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 servings
Calories: 430 kcal
Course: Salad
Cuisine: Mexican

Ingredients

For the salad
  • 6 strips Bacon
  • 10.5 ounces grape tomatoes (about 36 grape tomatoes)
  • 2 ears sweet corn, schucked
  • 3 romaine hearts, halved lengthwise
  • olive oil or nonstick cooking spray, for greasing
  • 1 cup crumbled cotija cheese
  • 4 hard boiled eggs, halved
  • Flaky sea salt, for finishing
  • freshly ground black pepper for finishing
For the dressing (makes 1 cup)
  • 6 tablespoons mayonnaise
  • 6 tablespoons milk
  • 1/4 cup sour cream
  • 1/4 cup cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon chopped chives, plus more for garnish
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic
  • 4 slices pickled jalapenos (I used mild)

Instructions

For the salad
    Cup of Yum
  1. Cook the bacon: Place bacon strips in a cold large nonstick skillet. Turn the heat to medium and cook for 8-12 minutes, turning occasionally, until brown and crispy. Transfer to a large plate covered in paper towels and set aside to cool.
  2. Preheat grill to medium-high heat (about 400°F-450°F) for direct-heat grilling.(For gas grilling, simply light all the burners on high, close the lid and let the grill heat up for 5-10 minutes. For charcoal grilling, the process is a bit more involved. Here's a super-quick read showing you step-by-step how to start a charcoal grill.)
  3. Skewer the tomatoes: While the grill is heating up, thread the grape tomatoes onto 4 large metal skewers. (If using wooden skewers, be sure to soak the skewers in water for 20 minutes beforehand so they don’t burn on the grill.)
  4. Prepare the remaining ingredients: Brush or spray the ears of corn, grape tomatoes and the inside of the romaine lettuce halves with olive oil or cooking spray.
  5. Grill the corn: Grill the ears of corn with the lid closed for 10-15 minutes, turning occasionally, until corn is caramelized and dark brown spots appear on the kernels. Transfer to a large plate or baking sheet and set aside.
  6. Grill the tomatoes and lettuce: Grill the tomatoes and lettuce cut-side down with the lid open for about 3 minutes. Turn the tomatoes occasionally and remove when charred and blistered. Remove the lettuce when the cut-side is slightly charred. Be careful not to grill too much or the lettuce will wilt. Transfer to a large plate or baking sheet and set aside.
  7. Cut the corn and crumble bacon: Cut the grilled corn off the cob and crumble the cooled bacon.
  8. Serve: Place grilled lettuce cut-side up on a large serving platter (or chop the lettuce into bite-sized pieces) and season with salt and pepper. Drizzle with creamy jalapeno ranch dressing and top with grilled corn kernels, grilled grape tomatoes, crumbled bacon, cotija cheese and hardboiled eggs.
For the dressing
  1. Add all ingredients to a blender or food processor and blend until smooth.

Nutrition Information

Serving 1serving with dressing Calories 430kcal (22%) Carbohydrates 22g (7%) Protein 25g (50%) Fat 28g (43%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Trans Fat 0g Cholesterol 177mg (59%) Sodium 1330mg (55%) Potassium 529mg (15%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 40IU (1%) Vitamin C 39mg (43%) Calcium 8mg (1%) Iron 8mg (44%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 430

% Daily Value*

Serving 1serving with dressing
Calories 430kcal 22%
Carbohydrates 22g 7%
Protein 25g 50%
Fat 28g 43%
Saturated Fat 14g 70%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 2g 10%
Trans Fat 0g 0%
Cholesterol 177mg 59%
Sodium 1330mg 55%
Potassium 529mg 11%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 40IU 1%
Vitamin C 39mg 43%
Calcium 8mg 1%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.