Grilled Corn Salad: (serves 2)
1 ear of corn, shucked, cleaned, and slightly brushed with olive oil
2 cups romaine lettuce, chopped
¼ cup cherry tomatoes, sliced
2-3 tsp olive oil
1 tsp red wine vinegar
¼ cup crumbled feta cheese
½ tsp kosher salt
pinch black pepper

Grill corn for about 2-3 minutes, until it begins to char, making sure to roll corn along the grill in order to avoid scorching.  Shave corn into a bowl.  Add tomatoes, oil, vinegar, feta cheese, salt, and pepper.  Combine flavors and pour over lettuce.

For the Steak:  (Serves 2)
2 New York strip steaks
1 Tbs olive oil
1 Tbs salt
1 Tbs spicy paprika
½ Tbs black pepper
1 Tbs garlic powder
2 Tbs maple syrup

Grilled, glazed steak and a corn salad.

Preheat grill to at least 350 degrees.  Brush steaks with olive oil and season with salt, paprika, pepper, and garlic powder.  Place on grill and cook for 3-4 minutes on each side for a medium rare temperature.  Remove steaks and drizzle the maple syrup immediately.  Allow steaks to rest 2-3 minutes before serving.

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