1. Prepare the materials.
2. The corn is cooked first.
3. Wash the small tomatoes and cut them in half.
4. Cut purple cabbage into small pieces; cut coriander into sections.
5. After the boiled corn is allowed to cool, peel the kernels and put it on the plate.
6. Add tomato and purple cabbage, add some salt, grind some pepper, squeeze in lemon juice and mix well.
7. Add cilantro, pour in the salad dressing and mix well.
