Grilled Steak Salad with Balsamic Vinaigrette

• 3 ears corn husks and silk removed
• 1 tablespoon butter at room temperature
• Kosher salt and freshly ground black pepper to taste
• 1 ½ pounds flank steak
• 1 tablespoon canola oil
• 1 head romaine roughly chopped
• 6 Campari tomatoes quartered
• ½ small red onion thinly sliced
• 4 ounces crumbled blue cheese

For the balsamic vinaigrette

• ⅓ cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• Kosher salt and freshly ground black pepper to taste