Preheat grill on high heat.

Rub olive oil on each ear of corn. Grill them, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove and cool enough to handle, 5 to 10 minutes.

Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.

Add rest of ingredients, except dressing. Toss until evenly mixed. Dress with Vinaigrette and toss again. Let sit until flavors have blended, at least 30 minutes.