Ingredients

1/4 cup grated parmesan

1/2 cup extra-virgin olive oil

1/4 cup fresh lime juice

1 teaspoon minced garlic

1 tablespoon minced canned chipotle chiles in adobo

3 tablespoons vegetable oil

2 ears of corn, shucked

2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled

1 head romaine (1 pound), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

Description

Grilled Avocado Is One Of Those Things That Sound Faintly Ridiculous Until You Try It—then You Wonder Why You Never Had It Before.

View Full Recipe