8 medium ears sweet corn, husks removed (Frozen corn can be substituted, but fresh corn makes a huge difference in this recipe)
1 large sweet red pepper
2 cups cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup coarsely chopped fresh basil, or 1 tablespoon dried basil, or to taste
1/2 teaspoon salt
Place corn in a large stockpot; add water to cover. Bring to a boil and cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a bowl. Stir in red pepper, tomatoes, onion, basil, and salt.
Dressing
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, to taste
1/2 teaspoon garlic powder
1/2 teaspoon grated lime zest
1/4 teaspoon pepper
1 tablespoon sugar (more or less, to taste)
In a small bowl, whisk dressing ingredients until blended. Pour over the corn mixture and toss to coat. Refrigerate, covered, at least 1 hour or overnight. Makes 10 servings
