Grilled Corn Salad - cooking recipe

Ingredients

4 ears corn
1/2 cup reduced-calorie Italian dressing
2 cups fresh spinach, shredded
2 cups cherry tomatoes, halved (red or yellow)
2 teaspoons fresh oregano or 2 teaspoons basil
2 tablespoons parmesan cheese, finely shredded
fresh oregano (optional) or basil leaves (optional)

Preparation

Remove husks and silks from corn. Brush with some of the salad dressing. Grill on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until tender; turning often. (Or place in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When corn is cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).
In a large bowl, combine corn kernels, spinach, tomatoes, and snipped herb. Add remaining salad dressing; toss gently to coat.
To serve, spoon corn mixture into 6 small mugs or bowls. Sprinkle with Parmesan cheese. If desired, top with oregano leaves.
**Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.