8 ears fresh corn
1/2 c. salad oil
1/4 c. cider vinegar
1 1/2 tsp. fresh lemon juice
3 tbsp. chopped fresh parsley
2 tsp. salt
1 tsp. sugar
1/2 tsp. cayenne
1/2 tsp. dried leaf basil
2 lg. tomatoes, peeled & chopped
1/2 c. chopped green pepper
1/2 c. chopped scallions

Husk corn and remove silk. Fill a large kettle half full of water. Place over high heat, bring to boil. Add corn, cover and return to a boil. Remove from heat and let stand 5 minutes. Drain and cool. In a large bowl mix oil, vinegar, lemon juice, parsley, salt, sugar, basil and cayenne. Cut corn off cob and add to bowl with tomatoes, green pepper and scallions. Mix well, cover and chill several hours. Serve in bowl lined with salad greens.