1 head Romain lettuce, washed and leaves separated to dry
4 ears fresh corn
Extra-virgin olive oil for brushing
2 boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ teaspoon chili powder
1 ½ tablespoons mayonnaise
1 clove garlic, minced
Zest and juice of 1 lime
1/3 cup sliced scallions
¼ cup Cotija cheese, crumbled
¼ cup fresh cilantro, chopped
¼ teaspoon smoked paprika
1 jalapeño pepper, finely chopped
¼ teaspoon kosher salt
1 avocado, peeled and sliced
1 cup tri-colored tortilla strips for garnish (optional)
Heat a grill pan over medium-high heat. Brush corn with olive oil and place on grill pan. Cook for 2 minutes per side until grill marks are well defined and charred. Remove heat and let cool. In a bowl, add chicken breasts, olive oil, salt, pepper, and chili powder. Toss several times to coat. Place on grill pan and cook over medium-high heat, about 3 to 4 minutes per side or until cooked through. Transfer to a pan and slice when cool enough to handle. In a large bowl, combine mayonnaise, garlic, scallions, lime zest and juice. Slice corn kernels from cob and add to mixture, stirring well to combine. Add Cheese, cilantro, smoked paprika, minced jalapeño, and salt. Stir again and check seasonings. When ready to serve, top a platter with 8 to 12 smaller romaine leaves, adding a couple of tablespoons of corn-cheese mixture to each lettuce leaf. Scatter grilled chicken and avocado slices over leaves. Garnish with extra cilantro, lime wedges, and tortilla strips if desired.
Yield: 4-6 servings