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© Meredith Corporation. All rights reserved. Used with permission.
Remove husks and silks from corn. Brush corn with 1 teaspoon oil. In a medium bowl, whisk together the remaining 5 teaspoons oil, vinegar and sage; set aside.
Place the corn on the rack of an uncovered charcoal grill directly over medium-hot coals. Grill for 10 to 15 minutes or until lightly browned, turning frequently to prevent overbrowning. (For a gas grill, preheat grill. Reduce heat to medium-high. Place corn on grill rack over heat. Cover and grill as above.) When cool enough to handle, cut kernels off the cobs.
Add the corn kernels, tomato wedges and chives (or green onions) to the oil and vinegar mixture; toss to coat.
Meanwhile, sprinkle the steaks with pepper. Grill the steaks on the rack of an uncovered charcoal grill directly over medium coals (or on the rack of a covered gas grill directly over medium heat) for 8 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through grilling.
Slice steak and place on serving plates. Sprinkle with blue cheese and serve with tomato mixture.