Corn Salad

• 10 ears corn, kernels removed from cobs
• 1/4 c. olive oil
• 2 red peppers (you can use ripe tomatoes, peeled, seeded and diced)
• 3 Tbsp. white wine vinegar
• 1 tsp. Dijon-style mustard
• 2 Tbsp. chopped parsley
• 2 Tbsp. chopped fresh basil
• 1 1/2 tsp. chopped summer savory
• few squirts liquid hot pepper sauce, or to taste

1. Salt and freshly ground black pepper to taste.
2. Place oil in skillet; set over low heat.
3. Add corn and cook for 2 minutes or until just tender.
4. Scrape the corn into bowl and cool.
5. Stir in chopped pepper (or ripe tomato).
6. Combine vinegar, mustard, parsley, basil, savory and hot pepper sauce, then blend into corn and pepper or tomato.
7. Season with salt and pepper to taste.

corn, olive oil, red peppers, white wine vinegar, mustard, parsley, fresh basil, summer savory, squirts liquid hot pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772951 (may not work)