Ingredients
8 ears fresh corn, husked and cleaned1/2 cup canola oil1/4 cup cider vinegar1-1/2 teaspoons lemon juice1/4 cup minced fresh parsley2 teaspoons sugar1 teaspoon salt1/2 teaspoon dried basil1/8 to 1/4 teaspoon cayenne pepper2 large tomatoes, seeded and coarsely chopped1/2 cup chopped onion1/3 cup chopped green pepper1/3 cup chopped sweet red pepper
Preparation
In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside.
In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups).
Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.
