2 T fresh lemon juice
2 T maple syrup
1 T olive oil
1 T mirin or rice wine vinegar
1 T white miso past
4 cloves garlic, minced
2 ears of corn
1 head romaine lettuce, cut in half lengthwise
Salt & pepper
Add all ingredients to blender or food processor and blend until smooth.
Pre-heat grill to high. Add the corn and grill on all sides until some of the kernels start to blacken. Remove from grill and cook a bit. Once cool enough to handle, cut the kernels off the cob and place a medium bowl.
Dice the avocado and add to bowl with corn. Add seasonings and 1 T of the dressing. Stir to combine.
Lightly brush or drizzle olive oil (don't need a lot) on cut side of the lettuce. Grill for 1-2 minutes, flip & grill other side fo 1-2 minutes.
To serve: plate grill romaine (cut side up), drizzle with dressing, and top with corn/avocado mixture.
First time I made this, my family was confused: "grilled lettuce"??? But it's delicious, and not that difficult!