Brush corn with butter; season with salt and pepper, to taste.
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.
Brush steak with Hickory Extra Virgin Olive 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.
To assemble the salad, place romaine lettuce in a large bowl; top with corn, steak, tomatoes, onion and blue cheese. Pour the 25 Star Traditional Balsamic Vinegar on top of the salad and gently toss to combine.
Yield: 6 servings