Recipe: Grilled Supersweet Corn Salad (with tomato, olives, and blue cheese)

GRILLED SUPERSWEET CORN SALAD

4 ears fresh Supersweet Corn, husked
1 tablespoon plus 1/4 cup olive oil, divided use
1 fully ripened medium-sized 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 (scallions)
3 tablespoons lemon juice or red wine vinegar
1 tablespoon chopped fresh basil or oregano (or 1 teaspoon dried)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup crumbled blue cheese

Preheat grill or broiler.

Brush corn with 1 tablespoon of the olive oil. Grill or broil until kernels are golden brown, turning occasionally, about 5 minutes; cool. With a sharp knife, cut kernels from cobs (makes about 4 cups).

In a medium bowl, place corn kernels along with the tomato, green onions and olives.

In a small bowl, combine lemon juice, basil, salt, pepper and remaining 1/4 cup olive oil; pour over corn mixture; toss until well coated. Stir in blue cheese.

Serve with grilled meats or over salad greens, if desired.

Makes about 3 1/4 cups
Source: Southern Supersweet Corn Council