1/4 cup basil leaves, julienned
2 tbsp maple syrup
2 1/2 tbsp fresh lemon juice
2 1/2 tbsp olive oil
1 tbsp rice wine vinegar
1 tbsp dijon mustard
2 garlic cloves, minced
Put all ingredients in mini food processor or blender and combine.
Drizzle olive oil over both sides of romaine. Sprinkle with salt and pepper. Place romaine cut- side down on the grill. Cook for 2 minutes then turn and cook for additional 2 minutes on other side. Remove from grilled. Top each half of grilled romaine with corn mixture and drizzle with additional dressing. I served ours with Jalapeño Chicken Burgers without buns for a healthy delicious meal.