For the vinaigrette: 1) Whisk together the vinegar, mustard, honey, chives and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified. Stir in the spring onions and set aside.
For the corn: 1) Preheat the griddle to high. Remove the corn from the water and shake off the excess water.
2)Place the corn on the griddle, close the cover, and griddle, turning every 5 minutes, until the kernels are tender when pieced with a paring knife, about 15 to 20 minutes.
3) Stand the corn upright on its stalk end and carefully cut down the sides of the cob with a sharp chef's knife, trying to keep the corn in sheets. Carefully transfer the corn to a platter and drizzle with the vinaigrette.