Combine lime juice, honey, cumin, garlic and salt. Stir to combine. In a slow steady stream, add oils, stirring continuously with a fork or whisk. Add more salt & pepper as needed. Set aside.
Totilla Strips
Preheat oven to 400 ˚F. Stack tortillas on cutting board. Cut in half and cut each stack of halves into thin strips, crosswise (about ¼-inch thick).
Transfer tortilla strips to a baking sheeting. Drizzle with oil. Sprinkle with salt, toss to coat. Bake for 15-20 min, stirring every 5min, or until light golden brown and crisp. Set aside and cool.
Salad
Place corn, two ears at a time in microwave and cook for 3 ½ min. Remove from microwave and allow to cool for 5 min. After cooled, cut bottom end of corn off (approx. 1 ½ inches from end). Pull back husk and silks. Cut kernels from husks and set aside.
Combine corn and other salad ingredients in large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro (optional).
Serve with tortilla strips on top of salad or as a side.