Step 1: Boil corn and carrots in salted water for 3-4 minutes, then drain and cool in very cold water. It should be cooked a little, but still crunchy.
Step 2: When corn is cool enough to handle, trim the end of the ear of corn so it stands easily, and using your utility knife, cut the kernels off the sides of the ears of corn.
Step 3: Chop the carrots.
Step 4: Toss it all in a bowl with the other ingredients and mix well; chill before serving.
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