Grilled Romaine Salad on a large platter with jalapeno ranch dressing.
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5 from 1 vote

Grilled Romaine Salad with Jalapeno Ranch

A grilled romaine salad made from romaine lettuce hearts, corn, tomatoes, bacon, cotija cheese and hard boiled eggs. Serve with jalapeno ranch.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Salad
Cuisine: Mexican
Servings: 6 servings
Calories: 430kcal
Author: Isabel Eats


For the salad

  • 6 strips bacon
  • 10.5 ounces grape tomatoes (about 36 grape tomatoes)
  • 2 ears sweet corn, schucked
  • 3 romaine hearts, halved lengthwise
  • olive oil or nonstick cooking spray, for greasing
  • 1 cup crumbled cotija cheese
  • 4 hard boiled eggs, halved
  • flaky sea salt, for finishing
  • ground black pepper, for finishing

For the dressing (makes 1 cup)

  • 6 tablespoons mayonnaise
  • 6 tablespoons milk
  • 1/4 cup sour cream
  • 1/4 cup cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon chopped chives, plus more for garnish
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic
  • 4 slices pickled jalapeños (I used mild)


For the salad

  • Cook the bacon: Place bacon strips in a cold large nonstick skillet. Turn the heat to medium and cook for 8-12 minutes, turning occasionally, until brown and crispy. Transfer to a large plate covered in paper towels and set aside to cool.
  • Preheat grill to medium-high heat (about 400°F-450°F) for direct-heat grilling.
    (For gas grilling, simply light all the burners on high, close the lid and let the grill heat up for 5-10 minutes. For charcoal grilling, the process is a bit more involved. Here's a super-quick read showing you step-by-step how to start a charcoal grill.)
  • Skewer the tomatoes: While the grill is heating up, thread the grape tomatoes onto 4 large metal skewers. (If using wooden skewers, be sure to soak the skewers in water for 20 minutes beforehand so they don’t burn on the grill.)
  • Prepare the remaining ingredients: Brush or spray the ears of corn, grape tomatoes and the inside of the romaine lettuce halves with olive oil or cooking spray.
  • Grill the corn: Grill the ears of corn with the lid closed for 10-15 minutes, turning occasionally, until corn is caramelized and dark brown spots appear on the kernels. Transfer to a large plate or baking sheet and set aside.
  • Grill the tomatoes and lettuce: Grill the tomatoes and lettuce cut-side down with the lid open for about 3 minutes. Turn the tomatoes occasionally and remove when charred and blistered. Remove the lettuce when the cut-side is slightly charred. Be careful not to grill too much or the lettuce will wilt. Transfer to a large plate or baking sheet and set aside.
  • Cut the corn and crumble bacon: Cut the grilled corn off the cob and crumble the cooled bacon.
  • Serve: Place grilled lettuce cut-side up on a large serving platter (or chop the lettuce into bite-sized pieces) and season with salt and pepper. Drizzle with creamy jalapeno ranch dressing and top with grilled corn kernels, grilled grape tomatoes, crumbled bacon, cotija cheese and hardboiled eggs.

For the dressing

  • Add all ingredients to a blender or food processor and blend until smooth.


Nutrition Facts
Grilled Romaine Salad with Jalapeno Ranch
Amount Per Serving (1 serving with dressing)
Calories 430 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 14g70%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 177mg59%
Sodium 1330mg55%
Potassium 529mg15%
Carbohydrates 22g7%
Fiber 3g12%
Sugar 9g10%
Protein 25g50%
Vitamin A 40IU1%
Vitamin C 39mg47%
Calcium 8mg1%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1serving with dressing | Calories: 430kcal | Carbohydrates: 22g | Protein: 25g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 177mg | Sodium: 1330mg | Potassium: 529mg | Fiber: 3g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 39mg | Calcium: 8mg | Iron: 8mg