Add smoky depth and a glossy finish to corn and crisp romaine hearts with a quick char. A super tasty, gluten- and dairy-free summertime main topped with crab and a creamy avocado tomatillo dressing.
Bring shallot, tomatillos, jalapeño, garlic, and 3 cups of water to a boil in a medium saucepan. Reduce heat and simmer until onion is very tender, 7-9 minutes. Let cool slightly. Drain, reserve cooking liquid.