Bring 1 cup of water to a boil in a small saucepan.

Add 2 cups of frozen whole kernel corn to the boiling water.

Cover the saucepan, reduce heat to low, and simmer for 5 minutes.

Drain the corn thoroughly.

In a medium bowl, combine 1 tablespoon of whole grain Dijon mustard, 1 tablespoon of cane syrup, 2 teaspoons of cider vinegar, and 1/2 teaspoon of celery salt.

Whisk the ingredients together until well combined.

Add 1/3 cup of finely chopped onion and 1/4 cup of finely chopped red bell pepper to the bowl.

Stir to coat the vegetables with the mustard mixture.

Stir in the drained corn.

Let the mixture stand for at least 30 minutes before serving to allow the flavors to meld.