Fresh Corn Salad with Zucchini
Makes 12 to 14 servings
rec.food.cooking/Becca (2000)

5 ears corn
1 large onion, chopped
2 medium zucchini, cubed (do not peel)
1 bunch green onions, sliced
1 each, chopped: red and green bell pepper
1/4 cup minced parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 teaspoons sugar
1 teaspoon ground cumin
2 teaspoons prepared Dijon mustard
1/2 teaspoon hot red pepper sauce
2/3 cup vegetable oil
1/3 cup vinegar

Cut corn off the cob into a medium saucepan. (There should be about 3 cups of kernels.) Add enough water to cover. Cook, covered, over medium heat until tender, 5 to 10 minutes; drain and cool. In a large bowl, combine corn with onion, zucchini, green onions, bell peppers and parsley. Set aside. In another bowl, combine garlic, salt, pepper, sugar, cumin, mustard, pepper sauce, oil and vinegar. Whisk until well blended. Pour dressing over vegetable mixture and toss gently. Chill 8 hours or overnight. Serve with slotted spoon.

Note: If fresh corn is not available, substitute 2 (11-ounce) cans shoepeg corn, drained.