Roast corn over flame until slightly charred. Allow to cool. Slice kernels off in strips over medium bowl.
Add rest of ingredients cut accordion to instructions.
Make vinaigrette. Add all ingredients except EVO into mason jar. Using immersion blender, run until frothy. Slowly add EVO with blender running and thick emulsion occurs. Refrigerate before and after use.
Right before serving, drizzle small amount of dressing over salad, tossing lightly. Add more to taste. Final crack fresh pepper and dusting of more feta.