Instuctions:
In large saucepan, cook corn until tender. See How to Cook Corn. 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 (about 4 cups). Add corn, tomatoes, onion and peppers to the oil mixture.
Mix well. Cover and chill for several hours or overnight.

Makes: 10 servings      Source: Country Woman July/August 1993