I cooked way too much corn on the cob yesterday. Today I wanted to use it and be lazy. It was actually perfect.
1 ears cooked corn – remove kernels from cob
1/4 red onion, finely diced
1 rib celery, finely diced
1/2 cup diced cucumber
1/2 red bell pepper, finely diced
3 tablespoons extra virgin olive oil
1 tablespoon apple cidar vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
1/4 cup shredded parmesan
1/2 teaspoon garlic powder
Mix all of the vegetables together in a bowl. In a separate bowl, whisk together the oil, vinegar, and lemon juice. Add the salt, pepper, and garlic. Pout the vinaigrette over the vegetables. Sprinkle with parmesan and mix. Refrigerate at least 2 hours before eating.