This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges.

In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). Add corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight. Yield: 10 servings. Diabetic Exchanges: One serving (without added salt) equals 1 starch, 1/2 vegetable, 1/2 fat; also, 102 calories, 251 mg sodium, 0 cholesterol, 21 gm carbohydrate, 3 gm protein, 2 gm fat.