CARIBBEAN SUPERSWEET CORN COBB SALAD

1 pound skinless salmon fillets
2-1/2 teaspoons Jamaican jerk seasoning blend, divided
4 ears fresh supersweet corn, husked
1 tablespoon plus 1/3 cup corn oil
3 tablespoons lime juice
1-1/2 tablespoons packed brown sugar
1 bag (10 ounces) mixed salad greens
1 large mango, peeled and diced
1 large red bell pepper, diced
1 avocado, peeled and diced
4 strips bacon, cooked until crisp, crumbled

Preheat grill or broiler. Sprinkle salmon with 1 teaspoon of the jerk seasoning. Brush corn with the 1 tablespoon oil. Place salmon and corn on a rack. Grill or broil salmon until just cooked through, about 5 minutes per side and cook the corn until some kernels are golden brown, turning occassionally, 5 to 7 minutes. Cool salmon and corn slightly. Cut each ear into thirds; cut salmon in bite-size chunks. In a small bowl, combine the remaining 1-1/2 teaspoons jerk seasoning and the 1/3 cut oil, the lime juice and brown sugar. Place greens in a bowl; toss with 3 tablespoons of dressing. Equally divide greens among 4 serving places. Arrange mango, bell pepper, corn sections, salmon, avocado and bacon over greens. Drizzle with remaining dressing.

Yield: 4 portions