Bring a large pot of salted water to a boil. Add the corn and cook it in the boiling water for eight to 10 minutes. Strain and set aside to cool.

Place the remaining vegetables in a large bowl. Combine all of the dressing ingredients and pour over the vegetables. Toss together.

Hold the ears of corn vertically on a plate and use a sharp knife to slice off the kernels. Top the salad with the corn and serve.