Directions

1. In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon and honey; season with salt and pepper, to taste; set aside.
2. Preheat grill to medium heat. Brush corn with butter; season with salt and pepper, to taste.
3. Add corn to grill, and cook, turning occasionally, until charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs.
4. Brush steak with canola oil; season with salt and pepper, to taste. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes; thinly slice against the grain.
5. To assemble the salad, place romaine lettuce in a large bowl; top with corn, steak, tomatoes, onion and blue cheese. Pour the balsamic vinaigrette on top of the salad and gently toss to combine.
6. Serve immediately.