Elle Another corn recipe I found

                                             Grilled Corn Salad                                      3/4 cup KRAFT Zesty Italian Dressing, divided 1/4 cup  yellow mustard 4 medium ears corn on the cob, husks and silk removed 2 cups  cut trimmed fresh green beans (about 1/2 lb.), cooked 1 medium jicama (about 1 lb.), peeled, cut into 1/2-inch cubes 2 medium  tomatoes, cored, cut into wedges 1/2 cup chopped fresh basil

PLACE 1/4 cup of the dressing and mustard in large resealable plastic bag. Add corn; close bag and shake gently until corn is evenly coated with the dressing mixture. Remove corn from bag, reserving dressing mixture.

PLACE corn on rack of grill over low heat. Grill 15 to 20 minutes or until corn is tender, turning and brushing occasionally with the reserved dressing mixture. Remove corn from grill; cool. Cut off the kernels; place in medium bowl.

ADD beans, jicama, tomatoes, basil and remaining 1/2 cup dressing; toss to coat. Serve immediately or cover and refrigerate until ready to serve.