Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Ears fresh corn, husked and
-cleaned
1/2 c Vegetable oil
1/4 c Cider vinegar
1 1/2 ts Lemon juice
1/4 c Minced fresh parsley
2 ts Sugar
1 ts Salt, optional
1/2 ts Dried basil
1/8 ts Cayenne pepper
2 lg Tomatoes, seeded and
-coarsely chopped
1/2 c Chopped onion
1/3 c Chopped green pepper
1/3 c Chopped sweet red pepper

This tasty dish uses less sugar, salt and fat. Recipe includes
Diabetic Exchanges.

In a large saucepan, cook corn in enough boiling water to cover for
5-7 minutes or until tender. Drain, cool and set aside. In a large
bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if
desired, basil and cayenne pepper. Cut cooled corn off the cob
(should measure 4 cups). Add corn, tomatoes, onion and peppers to the
oil mixture. Mix well. Cover and chill for several hours or
overnight. Yield: 10 servings. Diabetic Exchanges: One serving
(without added salt) equals 1 starch, 1/2 vegetable, 1/2 fat; also,
102 calories, 251 mg sodium, 0 cholesterol, 21 gm carbohydrate, 3 gm
protein, 2 gm fat.

From the files of Al Rice, North Pole Alaska. Feb 1994

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