Remove corn kernels from cob's. Vertically stand a cob up on a chopping board with the widest, cut-side flat on the board (holding the narrowest part), and using a sharp knife, slice downward to remove all the kernels. Rotate cob to the next section. Repeat until all of the corn is removed. Place corn in a skillet or nonstick pan over medium heat; toast until it begins to smell like popcorn and looks toasted (about 4 minutes).
While the corn is cooking, combine all dressing ingredients together in a shallow bowl or jug; whisk until well combined.
Combine all of the salad ingredients together in a large bowl. Drizzle the dressing over the salad to serve!
Notes
*Replace the cauliflower in this recipe with 1 cup cooked rice of your choice, and half of the measurements of the other ingredients.