8 ears fresh sweet corn, husked and cleaned
1/2 cup canola oil
1/4 cup cider vinegar
1 1/2 tsp. lemon juice
1/4 cup minced fresh parsley
2 tsp. sugar
1 tsp. salt
1/2 tsp. dried basil
1/8 – 1/4 tsp. cayenne pepper
2 large tomatoes, seeded and chopped
1/2 cup chopped sweet onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
In a large saucepan, cook corn in enough water to cover for 5-7 minutes or until tender. Drain. Cool and cut off the cob.
Mix together canola oil, cider vinegar, lemon juice, parsley, sugar, salt, basil, and cayenne pepper in a large bowl. Add tomatoes, onion, green pepper, and red pepper to oil mixture along with corn. Mix well. Refrigerate several hours or overnight.