Romaine, Grilled Avocado, And Smoky Corn Salad With Chipotle-Caesar Dressing

• 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
• 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

1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see
2. .
3. Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
4. Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
5. Peel avocados and thinly slice. Cut corn kernels from cobs.
6. Toss romaine with dressing and serve topped with avocado and corn.

parmesan, extravirgin olive oil, lime juice, garlic, vegetable oil, corn, avocados, head romaine

Taken from www.epicurious.com/recipes/food/views/romaine-grilled-avocado-and-smoky-corn-salad-with-chipotle-caesar-dressing-353664 (may not work)