- 1/2 cup mayonnaise
- 1 1/2 tablespoon canned low-salt chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoon minced canned chipotle chilies (in adobo sauce)
- 1 teaspoon brown sugar
- 1 large head romaine lettuce, cut into bite-size pieces
- 2 medium tomatoes, seeded, diced
- 1/2 cup frozen corn kernels, thawed, drained
- 4 tablespoon freshly grated Parmesan cheese
- Whisk mayonnaise, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
- Mix lettuce, tomatoes and corn in large bowl. Add dressing and 2 tablespoons Parmesan cheese and toss to coat. Sprinkle with remaining 2 tablespoons Parmesan cheese and serve.