2 heads Florida romaine lettuce, leaves left whole
2 ears Florida sweet corn
2 Florida tomatoes, diced small
1 lemon, juiced
¼ cup whole milk (or low-fat milk)
1 cup plain Greek yogurt
2 tablespoons fresh herbs (such as thyme, rosemary, parsley and/or dill)
1 garlic clove
1 teaspoon all-purpose seasoning (your favorite)
Sea salt and fresh ground pepper, to taste
Preheat a large cast iron skillet to medium heat. Place corn in dry pan and roast for 8 to 10 minutes, turning several times to char all sides. Remove from heat, cool, then remove from cob.
Prepare dressing by adding milk, yogurt, fresh herbs, garlic, lemon juice, all-purpose seasoning, salt and pepper to a blender. Blend thoroughly and set aside (or store in refrigerator) until ready to use.
Assemble salad by placing 2 to 3 romaine leaves on plate followed by ¼ cup roasted corn and 2 to 3 tablespoons diced tomatoes. Drizzle with dressing and serve immediately.
Fresh tip: feel free to replace the romaine leaves with Florida spinach or arugula!
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