Corn Salad - cooking recipe

Ingredients

6 ears yellow corn
1/2 long Burpless cucumber
1/2 to 1 chopped red pepper
1/4 c. oil
1/4 c. lemon juice
little hot sauce
salt to taste

Preparation

Cook corn and cut off the cob or may use frozen or canned; fresh is better.
Do not peel cucumber.
Cut in half and slice. Add chopped red pepper and toss.
When ready to serve, add dressing.
May use store bought if preferred.
Very colorful and tasty.