Sweet Corn Tomato Picnic Salad

Ingredients

8 medium ears sweet corn, husks removed

1 large sweet red pepper, chopped

2 cups cherry tomatoes, halved

1 small red onion, finely chopped

1/4 cup coarsely chopped fresh basil

DRESSING:

1/2 cup canola oil

1/4 cup rice vinegar

2 tablespoons lime juice

1-1/4 teaspoons salt

1/2 to 1 teaspoon hot pepper sauce

1/2 teaspoon garlic powder

1/2 teaspoon grated lime zest

1/4 teaspoon pepper

Method of Prepration

Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes and onion.

In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.