1 avocado, peeled, pitted and cut into 1/2-inch cubes
12 grape tomatoes, halved
Place lettuce cut side down on a well-oiled grill and cook over medium-high heat for 2 to 3 minutes or until nicely charred; remove from grill and set aside. Grill corn, tomatillos and jalapeño over medium heat for 5 to 10 minutes or until lightly charred, turning occasionally.
When cool enough to handle, cut corn kernels from cob and place in a medium bowl. Remove and discard stem from tomatillos and stem and seeds from jalapeño pepper; finely chop both and add to bowl with corn.
Stir together olive oil, lime juice, salt and garlic in a small bowl. Stir into corn mixture, then lightly stir in cilantro and avocado. Divide corn mixture onto each romaine half and sprinkle with tomatoes.
Per serving: 313 calories, 8 g protein, 20 g total fat (3 g sat., 0 g trans), 33 g carbohydrate, 13 g fiber, 11 g sugar, 0 mg cholesterol, 188 mg sodium, 11 points