Grilled Romaine Salad with Creamy Cilantro Dressing

Add all of the ingredients to pickle the shallots in a bowl. Whisk until completely mixed. Add sliced shallots to a bowl and set aside for at least 30 minutes to an hour.

Prepare corn by mixing southwest seasoning and ghee together in a small bowl. Smear butter onto the ears of corn, wrap each ear and place it them on a grill wrack in high heat for 15–20 minutes.

Add all of the ingredients for the salad dressing into a food processor. Mix until completely smooth. Add a little water if the dressing is too thick. Pour into a small serving bowl and set aside.

Slice romaine hearts in half. Pull loose leaves off of the hearts. Drizzle the tablespoon of olive oil on the four pieces, and sprinkle sea salt on top. Set aside.

Remove corn from the grill and let cool. Once it cools, cut the corn off of the cob into a dish.

Slice the cherry tomatoes. Dice remaining avocado. Slice lime into quarters, or smaller. Set these ingredients aside.

Place each half of the romaine hearts, cut-side down, on the grill for about 2 minutes, or until cut-side is slightly caramelized but the inside is still crisp. Transfer to a platter.

Drizzle dressing onto each of the romaine hearts and add diced avocado, sliced tomato, corn and pickled shallot on the top of each heart. Crumble the cotija cheese onto the salad and squeeze a slice of lime to finish the plate.