Grilled Corn Salad
4 ears fresh supersweet corn, husked
1 tablespoon plus 1/4 cup olive oil
1 medium tomato, cut in 1/2-inch chunks (about 1-1/4 cups)
1/3 cup sliced, pitted black olives
1/4 cup sliced green onions
3 tablespoons lemon juice or red wine vinegar
1 tablespoon chopped fresh basil ( 1 teaspoon dried)
3/4 teaspoon salt or less
1/4 teaspoon ground black pepper or hot sauce to taste
1/4 cup finely crumbled blue cheese
Yield: About 6 servings
Preheat gas grill or prepare a charcoal fire. Brush husked corn with
1 tablespoon of the olive oil. Grill or broil corncobs until the
kernels are golden brown, turning often, about 5 minutes. Cool.
With a sharp knife, slice the corn kernels from the cobs to make
about 4 cups corn.
In a medium bowl, place the corn kernels along with the tomato
chunks, sliced olives and the thinly sliced green onions, including
some of the green tops.
In a small bowl, whisk together the lemon juice (or vinegar), the
basil, salt, pepper and remaining 1/ 4 cup olive oil. When the
mixture is thoroughly blended into an emulsion, pour it over the
corn mixture. Toss until the kernels are well coated. Stir in the
finely crumbled blue cheese. Serve as a side dish with grilled meats
or over salad greens, as desired.
— From www.freshsupersweetcorn.com