1 ) For the dressing, combine lime juice, honey, cumin garlic, and salt.
2 ) In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
Taste and add more salt and pepper, if needed. Set aside.
3 ) For the corn tortilla strips, preheat oven to 400˚F.
4 ) Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
5 ) Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
6 ) Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
7 ) For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.
8 ) Remove from microwave with a hot pad and allow to cool for 5 minutes.
After cooling, cut the bottom end of corn off, about 1 1/2 inches from the end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
9 ) Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.