8 ears fresh corn, husked and cleaned (about 4 cups)
1/2 cup vegetable oil
1/4 cup cider vinegar
1-1/2 teaspoons lemon juice
1/4 cup minced parsley, fresh
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
2 large tomatoes, seeded and coarsely chopped
1/2 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped red pepper
In a large saucepan, cook corn in enough boiling water to cover 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 pepper. Cut cooled corn off the cob. Add corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill before serving.