Makes 8 servings
If you have the grill going, you can cook the corn on the grill instead of in the oven.
- Preheat oven to 400°F. Roast the unhusked ears of corn until tender, about 45 minutes. Check their doneness after about 45 minutes; pull the husk partially away from the biggest ear. If you can pierce a kernel easily with a fork, it is done. Remove from the oven and cool completely.
- Shuck the corn and cut the kernels from the cobs. Place the corn kernels in a mixing bowl and toss with 1 teaspoon of the salt. Keep the corn at room temperature if you are making the salad right away, or cover and refrigerate for up to 12 hours.
- For the dressing: In a medium bowl, combine all the ingredients except the olive oil. Gradually whisk in the olive oil until the dressing is lightly thickened. Taste and adjust the seasoning.
- Toss the mesclun mix with 1/2 cup vinaigrette. Mound the dressed mesclun on a chilled platter or individual plates. Arrange the tomatoes, avocados, and red onion over the mesclun. Sprinkle with the cheese and reserved corn. Drizzle with the remaining 1/2 cup dressing. Season to taste with salt and pepper. Serve immediately.