Preheat your barbecue or heavy based char-grill pan.
Remove the husks and silks from your corn then rinse well under cold running water. Coat the corn with oil, season with salt and pepper and place on your hot barbecue or grill pan and cook until the corn is charred and soft all over. Approximately 15 minutes.
Place the streaky bacon on a baking tray and place under your grill until golden and crisp on both sides. (Approximately 10 minutes).
In the meantime, wash your salad leaves and spin in a salad spinner to remove excess water.
Cut the kernels from the cob by placing a small bowl upside-down inside a large bowl. Then stand the corn, stalk-side down, on top of the smaller bowl, and use a sharp knife to slice down along the cob. They will now fall into the bowl and not all over the place.
Add all the vinaigrette ingredients in a glass jar and shake until emulsified.
Place the mixed leaves, grilled corn, and bacon in a large mixing bowl, add the vinaigrette. Season with salt and pepper and toss gently until salad is evenly coated, taste and adjust seasonings to suit your taste.
Arrange in a salad bowl or platter and serve immediately.