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1
Bring a large pot of water to a boil.
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2
Spread the sesame seeds in a medium skillet over medium heat, and toast until golden brown, shaking the pan occasionally, 4 to 5 minutes.
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3
Let cool, about 10 minutes.
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4
Meanwhile, add the corn to the boiling water, and cook for 4 to 5 minutes.
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5
Remove the corn to a colander, reserving the boiling water for later use, and run the corn under cold water to cool.
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6
Cut the kernels from the cobs; set aside.
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7
Transfer the sesame seeds to a blender and grind for 15 seconds.
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8
Add the oil, and puree until smooth and emulsified, about 15 seconds.
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9
Add the lemon juice, soy sauce, sugar, chile-garlic sauce and ginger, and blend for another 15 seconds.
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10
Add the soba noodles to the boiling water, and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes.
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11
Strain the noodles in a colander, and run them under cold water to stop the cooking quickly.
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12
When the noodles are completely cool, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, they will dilute the dressing).
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13
Divide the noodles among four bowls.
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14
Drizzle the dressing over the noodles (use all of the dressing, as the noodles will soak it up).
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15
Top with the corn, watercress, tomatoes, avocados and cucumbers.
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16
Toss before eating.
