1 head Romaine lettuce
5-6 lg. cobs of corn
1/2 c. white wine vinegar
1 c. salad oil
4 tbsp. Dijon mustard
1/2 c. Parmesan cheese
1/4 c. chopped parsley

Clean corn, break cobs in half and boil for 7 to 8 minutes. Drain well.

Mix oil, vinegar, mustard, Parmesan cheese and parsley to make dressing. Line a platter with Romaine lettuce leaves. Roll each cob of corn in dressing and place on a lettuce leaf. Drizzle remaining dressing over each corn and sprinkle with a little more Parmesan cheese and parsley. Serve warm or room temperature with lettuce leaf wrapped around corn. Serves 10.