This salsa salad earned first place in the 2011 Garden-Fresh Recipe Contest. The editors loved it! Serve as a side or serve with tortilla chips.
See more from The Old Farmer's Almanac Garden-Fresh Cookbook!
In a large saucepan, boil the corn for 3 to 5 minutes, or until tender. Drain and set aside to cool. In a large bowl, combine the oil; vinegar; lemon juice; parsley; sugar; salt, if desired; basil; and cayenne pepper. Cut the cooled corn off the cob. Add the corn, tomatoes, onion, and green and red peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.