Roasted-Corn Salad

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3 cups fresh corn kernels (about 6 ears)

1 tablespoon vegetable oil, divided

Cooking spray

2 tablespoons white balsamic vinegar

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup chopped seeded tomato

1/2 cup chopped red bell pepper

1/2 cup chopped green onions

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