Summer Corn Salad

Can't get easier than this, a quick fix side dish for lunch, dinner, or pot luck.

Ingredients:

• 1 lb. frozen sweet corn, white or yellow or mixed
• ½ C. Parmesan cheese, grated
• ½ small red onion, thinly sliced
• ¼ C. cilantro, finely chopped
• ¼ C. apple cider vinegar
• ¼ C. olive oil
• ½ T. Tony Chachere’s Creole Seasoning
• 1/8 t. cayenne pepper

Directions:

1. Boil the corn in a medium sized pot with ½ C. water for 5 minutes.  Drain and reserve.
2. Combine the last 6 ingredients in a medium sized bowl.
3. Toss the corn and Parmesan cheese together with the other ingredients.
4. Refrigerate to serve cold or serve at room temperature. 

Tips and Tricks:

• I use Green Giant corn.  I think it tastes better.