Fresh peas & corn salad

Peas, shelled	2 cups
Corn, husks & silks discarded, kernels sliced from cobs and reserved	3 ears
Celery, finely chopped	2 stalks
Bell pepper, red, seeded, finely chopped	1
Shallot, finely chopped	1
Vinegar, apple cider	½ cup
Sugar	½ cup
Oil, canola	¼ cup
Salt, kosher
Pepper, freshly ground

1. Whisk the vinegar, sugar, oil, salt and pepper in a large bowl; set aside.
2. Bring 2 quarts of water to a boil, add the peas, and cook until bright green and tender, about 1 to 2 minutes.
3. Transfer the pass to a bowl of ice water until chilled.
4. Drain, and add to the bowl with the dressing with the remaining ingredients; toss to combine.
5. Let set for at least 30 minutes before serving.