Instructions: Heat grill or broiler. Brush corn with 1 tablespoon of olive oil. Grill or broil 5 minutes or until kernels are golden brown, turning occasionally. Let cool. With sharp knife, cut kernels from cobs. In medium bowl, mix corn kernels, tomatoes, olives and scallions. In clean bowl, mix lemon juice, basil, salt, pepper and remaining 1/4 cup oil. Pour dressing over corn salad, tossing to coat evenly. Stir in blue cheese. Serve with grilled meats or over salad greens.

Makes four servings.

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