3 c. corn cut from cobs (6 ears)
1 lg. onion, chopped
2 med. zucchini, unpeeled and cubed
1 bunch green onion, sliced
1 sweet red pepper, chopped
1/4 c. minced parsley
1 clove garlic, minced
1/4 tsp. pepper
2 tbsp. sugar
1 tsp. ground cumin
2 tsp. dijon mustard
1/2 tsp. hot sauce
2/3 c. vegetable oil
1/3 c. white vinegar

Cook corn, covered, in boiling water to cover 8 to 10 minutes; drain and cool. Combine corn and next 5 ingredients; set aside. Combine garlic and remaining ingredients, stirring well. Toss gently with vegetables. Chill 8 hours. Can use frozen corn instead of corn on cob.