This Grilled Romaine Mexican Salad is topped with roasted corn, avocado, queso fresco, and a homemade Cilantro Honey Lime Dressing. Ps. You can make it without an outdoor grill!
Let me start by saying how shocked I was by how much Roger enjoyed this Grilled Romaine Mexican Salad.
Roger is not the biggest fan of leafy greens, but as he was eating this grilled salad he kept commenting on how much he liked it.
He enjoys vegetables in general, but when it comes to salad, he prefers more toppings (fruits, nuts, etc.) than lettuce.
But this Grilled Romaine Mexican Salad is how I tricked my husband into eating half a head of lettuce without even realizing it!
And yes, it is topped with corn, avocado, queso fresco, and a delicious homemade cilantro honey-lime dressing, but I still call it a win as he ate the whole thing.
I still can’t believe I was able to get him to eat half a head of lettuce in one sitting.
This grilled Mexican salad is really just that good!
And don’t worry, you don’t need any fancy outdoor grill to make this recipe or really any grilling recipe.
My trick is to use a cast iron grill pan whenever I want to grill something up for dinner.
No need to stand out in the hot sun and heat up a grill!
This pan makes it so easy!
So much so, I’m thinking I may go pull out my cast iron grill pan and make this salad again just for myself for lunch!
Grilled Romaine Mexican Salad
This Grilled Romaine Mexican Salad is topped with roasted corn, avocado, queso fresco, and a homemade Cilantro Honey Lime Dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 miutes
- Yield: 2 1x
- 1 Head of Romaine Lettuce
- 1 Ear of Corn, husked
- 1 Avocado, diced
Cilantro Honey Lime Dressing Ingredients
- 1/2 Cup Cilantro
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Lime Juice
- 2 Tablespoons Honey
- 1 Pinch Salt
- 1 Pinch Black Pepper
- Queso Fresco
- First, make the dressing by blending 1/2 cup cilantro, 4 tablespoons extra virgin olive oil, and 1 tablespoon lime juice in a small food processor until smooth.
- Pour the mixture into a tiny glass jar and add 2 tablespoon honey, salt, and pepper. Secure with a lid and set the dressing to the side.
- Next, carefully clean the romaine lettuce, shave off the brown root, and cut the romaine in half lengthwise.
- Shake the Cilantro Honey Lime Dressing and pour half of the dressing over the lettuce and corn, making sure to pour it on all sides of the lettuce and corn. Set the dressing to the side.
- Place your cast iron grill pan over high heat. Once the grill is hot turn the heat down to medium and place one half of the romaine lettuce and the corn on the grill in a single layer. *(2)
- Cook the lettuce and corn for 3-5 minutes rotating halfway through. Once both sides of half the romaine lettuce are cooked, remove the lettuce and place it on a plate.
- Then cook the second half of the romaine lettuce and continue cooking the corn for 3-5 minutes rotating halfway through. The lettuce and corn are done when they have charred grill marks on all sides.
- Cut the corn off of the cob and serve the Grilled Romaine Mexican Salad topped with corn, avocado, queso fresco, and the remaining Cilantro Honey Lime Dressing.
- Be careful when removing the brown part of the root as you need the root to stay intact so that the romaine stays together.
I hope you enjoy your Grilled Romaine Mexican Salad!
Looking for more recipes? You can find many more salad recipes by clicking here.
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What is your favorite summer salad?
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With love, Giusti
so Christ was offered once to bear the sins of many. To those who eagerly wait for Him He will appear a second time, apart from sin, for salvation.
Hebrews 9:28 NKJV