Summer Corn Salad - cooking recipe

Ingredients

8 to 10 ears of corn or 4 c. canned or frozen corn
1 small orange bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1/2 small red onion, finely chopped
1/4 c. chopped, fresh parsley
1/3 c. olive or vegetable oil
1 to 2 Tbsp. balsamic or cider vinegar
1/2 tsp. salt (optional)
1/4 tsp. ground black pepper

Preparation

Just before cooking, remove husks and silk from corn; using small vegetable brush, remove any remaining silk.
In large saucepot over medium heat, bring 1 inch of water to a boil. Reduce heat to low, cover and simmer for about 4 to 6 minutes. Drain corn.
When cool enough to handle, use sharp knife to shave kernels from cob into a large bowl.
Add remaining ingredients. Stir and toss to mix and coat.
Cover and marinate in refrigerator at least 2 hours.
Makes 8 servings.