Try this super simple, super tasty salad which makes a fabulous accompaniment to a patio dinner or to take on a picnic. It packs well and can be made ahead of time.
Remove husks and silks from corn. Rub each one with olive oil. BBQ Method: Grill corn on barbeque, turning regularly until slightly blackened on all sides. Oven Method: Roast corn for approx. 8 - 10 minutes at 450F degrees in preheated oven. Remove from heat and allow to cool.
Remove kernels from the cob with a sharp knife. Place in large mixing bowl. Add peppers, onion, cucumber, and cilantro.
In a small bowl, whisk together olive oil, lemon juice, Cajun seasoning, salt, Dijon mustard and black pepper until smooth. Add dressing to salad. Mix well. Serve at room temperature or refrigerate.
Note: Avocado can also be added if you are planning to serve the salad right away.