Ingredients
8 medium ears sweet corn, husked1 large sweet red pepper, chopped2 cups cherry tomatoes, halved1 small red onion, finely chopped1/4 cup coarsely chopped fresh basilDRESSING:1/2 cup canola oil1/4 cup rice vinegar2 tablespoons lime juice1-1/4 teaspoons salt1/2 to 1 teaspoon hot pepper sauce1/2 teaspoon garlic powder1/2 teaspoon grated lime zest1/4 teaspoon pepper
Preparation
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, onion and basil.
In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
