Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    

Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about 
5 minutes, until lightly charred. Let the 
corn kernels cool completely.

Step 2    

In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing. Season with salt and pepper.


Step 3    

In a large bowl, toss the cooled corn with the romaine pieces, sliced onion and the 1/2 cup of pecorino cheese. Add the dressing, season with salt and pepper and toss well. Garnish the salad with shredded cheese and serve right away. 


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