Husk the corn, remove the silk, rinse and pat dry. Bring a small pan of water to a boil. Break the ear of corn in half and drop into the water and immediately remove the pan form the heat. Set the pan of corn aside.
Combine the oil, vinegar, sage, mustard, garlic salt and black pepper in a small bowl and whisk briskly. drain the corn, pat dry with paper toweling and then cut the kernels from the cob. Stir the corn into the vinaigrette, mixing well.
If not using immediately, pour the salad dressing into a jar with a lid and refrigerate.
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