Fresh Corn Salad(Very Colorful!) - cooking recipe

Ingredients

8 ears fresh corn (or frozen)
1/2 c. vegetable oil
1/4 c. cider vinegar
1 1/2 tsp. lemon juice
1/4 c. minced parsley
2 tsp. sugar
1 tsp. salt
1/2 tsp. dried basil
1/8 to 1/4 tsp. cayenne pepper
2 large tomatoes, seeded and coarsely chopped
1/2 c. chopped onion
1/3 c. chopped green pepper
1/3 c. chopped red pepper

Preparation

Cook corn in water to cover 5 to 7 minutes or until tender. Drain, cool and set aside.
When cool, remove from ears.
In large bowl, mix oil, vinegar, lemon juice, parsley, sugar, salt, basil and cayenne pepper.
Add corn, tomatoes, onions and green and red pepper to oil mixture.
Mix well.
Chill and cover for several hours or overnight.