Add the ingredients to a blender (I used my Nutri Bullet), and blend until well combined. Taste, and add a pinch more salt if needed.

For this salad, when the corn is fresh and in-season, I don't cook the corn at all (raw corn is awesome - sweet and crunchy). Feel free to prepare the corn according to your preference (e.g., blanching or grilling). Use a sharp chef's knife to remove the kernels from the ears into a medium mixing bowl. Scrape each cob with the edge of the knife to extract the "milk" and add to the bowl.

Stir in the remaining the vegetables and herbs. Drizzle with the pineapple vinaigrette and toss again.

Slice the pineapple in half, taking care not to break off the stem and leaves. Hollow out one of the halves to use as a bowl**. Slice all of the pineapple flesh into attractive cubes.

Trim the leaves on the pineapple so it will fit neatly on your platter. Place the pineapple boat on the platter and spoon the veggie salad into it, and over it, spilling onto the platter itself. Arrange the pineapple cubes on the remaining spaces on the platter. Garnish with herb leaves and lime wedges, if desired, and drizzle lightly with more pineapple vinaigrette.