Corn Relish

8 ears fresh corn, husked (see Option)
1/2 cup vegetable oil
1/4 cup cider vinegar
1-1/2 teaspoons fresh lemon juice
1/4 cup chopped fresh parsley
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon dried basil
1/4 teaspoon ground red pepper
2 large tomatoes, coarsely chopped
1/2 cup green bell pepper, chopped
2 scallions, thinly sliced

1. Bring a soup pot of water to a boil over high heat. Add the corn, cover, and return to a boil. Remove pot
from heat and let stand for 5 minutes. Drain corn and let cool.
2. In a large bowl, combine the oil, vinegar, lemon juice, parsley, salt, sugar, basil, and ground red pepper;
mix well. Cut the cooled corn off the cob and add to the oil mixture. Add the tomatoes, bell pepper, and
scallions. Mix well, cover, and chill for at least 2 hours before serving.