A quick salad inspired by the salads that are part of the Blue Apron meals. This is really tasty and has some subtle different flavors that make it yummy.
- Remove the kernels from two ears of corn
- One small carrot, chopped
- 1/3 red pepper, chopped
- 1 tbsp onion, minced
- To taste: oil, balsamic vinegar, lemongrass paste, and roasted Sichaun peppercorn salt