Fresh Corn Salad - cooking recipe

Ingredients

8 ears corn, husked (if substituting frozen or canned, use approximately 4 c.)
1/2 c. vegetable oil
1/4 c. cider vinegar
1 1/2 tsp. lemon juice
1/4 c. minced fresh 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 sweet red pepper

Preparation

Place corn in a large saucepan and cover with water; bring to a boil.
Cook for 5 to 7 minutes or until tender.
Drain, cool and set aside.
In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt, basil and cayenne.
Cut cooled corn off the cob.
Add corn, tomatoes, onion and peppers to the oil mixture. Mix well.
Cover and chill for several hours or overnight.
Yield: 10 servings.