This salad screams summertime! Don't forget to add bacon and sliced almonds for a crunchy kick!
Grill the corn over high heat for 15 to 20 minutes. If grilling in husks, soak in water for at least 15 minutes. If corn is husked, wrap in foil first. Once cooked and cooled, remove kernels from cob.
In a large bowl, toss the cut corn with the remaining ingredients and season with salt and pepper.
Whisk together the dressing ingredients and drizzle over salad.