2 + 3 tablespoons extra virgin olive oil
4 ears sweet corn, cut off cob
1 cup cherry tomatoes, halved
4 slices bacon, cooked and crumbled
3 ounces crumbled blue cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Fresh parsley, for garnish
salt and pepper
Prepare corn: Add 2 tablespoons olive oil in a large saute pan. Add corn and a pinch of salt and pepper. Saute uncovered on medium-low for 8-10 minutes (until the starchiness is gone.) Allow to cool in order not to melt the blue cheese. (Can do this ahead of time and chill.)
In a large bowl, combine corn, tomatoes, bacon and blue cheese.
In a small bowl, whisk Dijon mustard, lemon juice and olive oil to make the dressing.
Combine dressing with corn salad.
Serve at room temperature or chilled.