Cucumber Corn Salad - cooking recipe

Ingredients

6 ears fresh corn or 2 1/2 c. frozen whole corn, thawed
1 c. coarsely chopped cucumber
1/3 c. chopped red pepper
1/4 c. chopped onion
3 Tbsp. vegetable oil
2 1/2 Tbsp. cider vinegar
2 tsp. light brown sugar
1/2 tsp. salt
1/4 tsp. celery seed
1/4 tsp. dry mustard
1/8 tsp. ground allspice
1/8 tsp. pepper
3 small green peppers

Preparation

If using fresh corn, husk silk.
With sharp knife, cut kernels from cob.
Cook corn in 1-inch boiling water for 5 to 8 minutes, until tender.
Drain and rinse under cold water; drain again. Place corn in large bowl.
Add cucumber, red pepper and onion.
In small bowl, combine remaining ingredients, except green peppers. Pour over salad and toss.
Cover and chill at least 2 hours.