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For the dressing, combine lime juice, honey, cumin, garlic and salt.
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.
For the corn tortilla strips, preheat oven to 400˚F.
Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick.
Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
For the salad, place corn, two ears at a time, in the microwave and cook for 3 ½ minutes.
Remove from microwave with a hot pad and allow to cool for 5 minutes.
After cooling, cut bottom end of corn off, about 1 ½ inches from end. Pull back husk and silks.
Cut kernels from husks and set aside.
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.