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Brush corn with oil and season with grilling rub spices. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until corn is crisp-tender and browned, turning occasionally. When cool enough to handle, cut corn off cobs and place in a large bowl.
Add arugula, tomatoes and pecans to corn. Drizzle with half of the vinaigrette; toss to coat. Top with cheese; serve immediately. Cover and refrigerate the remaining vinaigrette for later use.
In a small bowl, whisk vinaigrette ingredients until blended.
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