Last weekend we completed the Grilling Mastery Course at Le Cordon Bleu and one of the things we learned to grill was corn (in the husks).  You simply pop the corn on the grill, wait until the husk blackens on one side, flip it, blacken the other side, remove the burnt husk entirely and then repeat the steps until you get down to the corn itself.  I was a little too shy to eat corn on the cob during class (even though you are encouraged to) so I have been craving corn since! So that was what inspired me to make this salad…AND we happened to have tons of market veggies leftover in the fridge :0) What you need: 4 to 5 ears of…