Fresh Corn Salad - cooking recipe

Ingredients

8 ears fresh corn, husked and cleaned
1/2 c. vegetable oil
1/2 c. cider vinegar
1 1/2 tsp. lemon juice
1/2 c. minced fresh parsley
2 tsp. sugar
1 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 sweet red pepper

Preparation

Cook corn in enough water to cover 5 to 7 minutes; drain.
Set aside.
In a large bowl, mix oil, vinegar, lemon juice, parsley, sugar, salt (if desired), basil and cayenne pepper.
Cut cooled corn off the cob (should measure 4 cups).
Add corn, tomatoes, onion and peppers to oil mixture; mix well.
Cover and chill for several hours or overnight.
Yields 10 servings.