Grilled Corn Salad

3/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup yellow mustard
4 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, quartered and cooked
1 jicama, peeled, cut into 1/2-inch cubes
2 tomatoes, cut into wedges
1/2 cup chopped fresh basil
HEAT grill to low heat.
MIX 1/4 cup dressing and mustard in shallow dish until well blended. Add corn; turn to evenly coat. Transfer corn to grill; reserve dressing mixture. GRILL corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool. Cut corn from cobs; place in large bowl. ADD beans, jicama, tomatoes, basil and remaining dressing; mix well.

How to Remove Corn Kernels from the Cob Cut off the tip from the cob to flatten the end. Stand the cob upright on the flat end. Using a very sharp knife, cut downward, removing 3 or 4 rows of corn at a time.

SubstituteFor a flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard

*Kraft Recipe