Ingredients
- What You Need1/2 cup KRAFT Light House Italian Dressing
- 2 Tbsp. GREY POUPON Dijon Mustard
- 4 ears corn on the cob, cooked, cooled slightly
- 1/2 lb. green beans, trimmed, cut into 1-inch lengths (about 2 cups) and cooked
- 1 cup grape tomatoes, halved
- 1/2 cup chopped fresh basil
Preparation
Step 1
Make It
MIX dressing and mustard in large bowl until well blended.
CUT kernels from ears of corn. Add to dressing mixture; mix lightly.
ADD remaining ingredients; toss to coat. Serve immediately.
Kraft Kitchens TipsHow to Remove the Kernels from the Cooked Ears of CornCut off the tips of the ears to flatten the ends. Stand the cobs upright on the flat ends. Using a very sharp knife, cut downward, removing three or four rows of kernels at a time.Make AheadThe vegetables can be mixed together the day before and stored in a resealable plastic bag in the refrigerator. Toss with the dressing mixture just before serving.Use Your Grill To grill the ears of corn, carefully pull back the husks from the tops of the ears to remove the silk, being careful not to detach the husks from the bottoms of the ears. Rinse the corn. Rewrap the husks around the corn. Place corn on grate of grill over low heat. Grill 15 to 20 min. or until tender, turning frequently to prevent the husks from burning. Remove the corn from the grill. Using a towel or oven mitt to protect your hands, peel back the husks and cut off the kernels.