Cucumber, Watermelon, and Roasted Corn Salad

From:  https://food52.com/recipes/29529-cucumber-watermelon-and-roasted-corn-salad

 Serves 6 to 8

2 ears fresh corn
2 cups diced seedless watermelon
1 hothouse cucumber, seeded and diced
1 cup crumbled feta cheese
1/2 red onion, thinly sliced
1/4 cup fresh basil leaves, chopped
2 tablespoons red wine or champagne vinegar
1/4 cup extra-virgin olive oil
Freshly ground black pepper

Preheat the oven to 350°F. Roast the corn for about 30 minutes, until tender. Remove from the oven and let cool slightly. When cool enough to handle, shuck and corn and cut the kernels off the cobs. Toss together the corn, watermelon, cucumber, feta, red onion, and basil in a large bowl. Whisk together the vinegar and olive oil in a small bowl and season with salt and pepper, to taste. Drizzle the dressing over the salad and toss gently to coat.