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Heat a griddle or grill over high heat and char corn on the cob evenly all over, about 6-7 minutes.
In a food processor, combine zest and juice of lime, cilantro, mint, garlic, salt, pepper, cumin, oil and honey, then process to form vinaigrette.
Coarsely scrape the corn from cobs and toss with jalapeño, onion and dressing to combine.