GRILLED CORN SALAD

2/3 cup purchased vinaigrette dressing, divided

4 ears corn on the cob, husks and silks removed

1/4 cup sour cream

1 jalapeno pepper, seeded and finely chopped

1 cup grape tomatoes, halved

1 small green pepper, chopped

1/2 cup choppped red onion

Heat grill to medium heat.  Brush corn with 1 Tablespoon dressing.  Grill 8-10 minutes or until corn is tender, turning and brushing occasionally with the dressing.  Cool.  Remove corn kernels from cobs.  Mix with remaining ingredients; blend well.  Chill before serving.

FRESH CORN WITH LEMON-BASIL PARMESAN BUTTER

4 hot cooked ears corn on the cob

2 Tbsp. butter, melted

4 fresh basil leaves, chopped

1/2 tsp. lemon zest

1/4 cup grated Parmesan cheese

Combine butter, basil, and lemon zest.  Brush over corn.  Sprinkle with cheese.  Serve hot.