Salad Dressing: Combine all ingredients in a small bowl or measuring cup. Stir to emulsify and set aside.
Place the oil into a 12-inch cast iron skillet over medium heat and coat the bottom of skillet. Cook the kernels in the oil for 12 minutes, or until they get a good char on them. Stir in the salt and remove from heat.
Combine the remaining salad ingredients in a large bowl. Pour in the cooled corn and the reserved dressing. Toss well to combine, and serve.