Yield: Serves 6 to 8
Chef: Chef Brian Streeter
Char the jalapeño over the flames of grill or the gas flame on the stove. Blacken the skin on all sides. Remove from the heat and allow to cool. Scrap out the blackened skin and remove the seeds. Dice and place in the work bowl of a food processor with the other ingredients in the dressing, reserving 2 tablespoons of the olive oil. Process until smooth and creamy. Taste and adjust seasoning with salt and pepper.
Toast pumpkin seeds in a skillet over high heat with the remaining olive oil until puffed and light brown. Remove to a plate lined with paper towels and season with salt. Cut the cherry tomatoes in half and set aside. Husk the corn and cut off the cob and set aside.
Grill the romaine on the cut side over a very hot fire for 10-15 seconds, just to lightly char. Brush on both sides with the dressing to coat, and garnish with the pumpkin seeds, cherry tomatoes, corn and dry jack cheese.
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.
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