Dice the red and green bell peppers, red onion, and halve the cherry tomatoes.

If using fresh corn, cook it briefly and then let it cool. For frozen corn, thaw it out, and for canned corn, drain and rinse it well.

In a large mixing bowl, combine the corn, bell peppers, onion, tomatoes, and cilantro.

In a separate bowl, whisk together the olive oil, apple cider vinegar, garlic powder, salt, and pepper. Adjust the seasoning according to your taste.

Drizzle your dressing over the mixed ingredients and gently toss everything until well coated.

For the best flavor, let your corn salad sit in the refrigerator for about 30 minutes before serving.