Preheat grill for a few minutes. When the grill is nice and hot, throw the corn on and grill until charred, turning so that each side gets equally charred. The best part of cooking in the husk is that the corn steams itself without burning, and the charred exterior will impart its flavour on the corn. Pull the corn off the grill and let them cool enough until you can handle them. Clean off the husks, making sure not to leave any of the strings behind.
Slice the kernels off of the cobs and put into a mixing bowl. Mix in the other ingredients and season with salt, pepper, and vinegar to taste.
Allo the salad to chill in the fridge for at least an hour before serving so that all of the flavours can meld together.