I found this recipe on organicgardening.com. It appealed to me because I could easily make it Raw/ vegan or leave it as is for my family. Yum!
Summer Herb Vinaigrette
To roast the corn: Preheat the oven to 400°F. Soak the corn in a sink or bowl full of cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature; then pull off and discard the husks and silks. Cut the kernels into a large bowl.
To assemble the salad: Add the cheese, avocado, tomatoes, basil, salt, and pepper to the corn. Drizzle with 1/2 cup Summer Herb Vinaigrette and toss gently. Be careful not to overmix or to mash the avocado. Add more salt, pepper, or vinaigrette to taste. Serve on a bed of greens.
To make the vinaigrette: In a small bowl, combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley. Slowly whisk in the oil. Add salt and pepper to taste.
serves 4 to 6