INGREDIENTS
- 1/2 cup Marzetti® Chipotle Ranch Dressing
- 3 ears Fresh corn
- 1 tbsp Vegetable oil
- 2 heads Romaine lettuce, chopped
- 1 cup Halved heirloom or regular cherry tomatoes
- 4 oz Crumbled queso fresco
Preheat the grill or a grill pan to medium-high heat. Rub the corn with oil. Grill the corn 5 to 7 minutes, turning the cobs to cook all sides. Cool slightly and scrape the kernels off the cobs. Toss the corn with lettuce and tomatoes.
Drizzle Marzetti® Chipotle Ranch Dressing over the salad and gently toss. Sprinkle the top of the salad with queso fresco.
