Ingredients

• 1/4 cup grated parmesan
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lime juice
• 1 teaspoon minced garlic
• 1 tablespoon minced canned chipotle chiles in adobo
• 3 tablespoons vegetable oil
• 2 ears of corn, shucked
• 2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled
• 1 head romaine (1 pound), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

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Instructions

1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
2. Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
3. Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
4. Peel avocados and thinly slice. Cut corn kernels from cobs.
5. Toss romaine with dressing and serve topped with avocado and corn.