step 01Prepare Grilled Jalapeño Dressing and Corn: Prepare outdoor grill for direct grilling over medium heat. Place jalapeño and corn on hot grill rack; cook jalapeño, covered, 8 minutes or until tender and charred in spots, turning occasionally; cook corn, covered, 10 minutes or until golden brown, turning frequently.
step 02Transfer jalapeño to small bowl; cover with plastic wrap and let stand 10 minutes. Remove as much charred skin from jalapeño as possible. Cut off and discard stem end of jalapeño; cut lengthwise in half. With paring knife, scrape out and discard seeds. Let corn cool; cut corn from cob.
step 03In food processor with knife blade attached or blender, purée garlic, sour cream, oil, lime juice, salt, black pepper and jalapeño until well blended. Makes about ⅔ cup.
step 04Prepare Cobb Salad: On large serving plate, place romaine; arrange rows of corn and remaining Cobb Salad ingredients over romaine in order listed. Serve with Creamy Grilled Jalapeño Dressing.
