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.