Remove the husks and silk from the 4 ears of corn. Apply a thin coat of extra virgin olive oil or butter and place on a heated skillet. Allow the corn to cook until heated. Once the corn has cooled to the touch then use a sharp knife to cut off the kernels into a large bowl.
Into the same bowl add the chopped tomatoes, cilantro and green onion.
In a small jar add the ingredients for the vinaigrette. Shake the jar to combine and mix the dressing.
Pour the dressing over the top of the salad. Stir to combine.
Sprinkle with the crumbled queso fresco. Serve the salad immediately or place in the refrigerator. Serve the salad cold.