Carefully peel back the corn husks leaving them attached at the bottom. Remove the silk. Rewrap the corn in the husks and secure with string. Completely submerge the corn in cold water for 15-20 minutes; drain.
Grill the corn for 20-25 minutes, or until tender, turning often. Allow it to cool and then remove the husks completely.
To prepare the salad, cut the corn from each cob and place it in a medium-size mixing bowl. Add the remaining ingredients and fold to combine.
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