Sweet Corn-Tomato Salad

• 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
• 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

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

ears sweet corn, sweet red pepper, cherry tomatoes, red onion, fresh basil, canola oil, rice vinegar, lime juice, salt, hot pepper, garlic, lime zest, pepper

Taken from www.tasteofhome.com/recipes/sweet-corn-tomato-salad/ (may not work)