Corn Coleslaw

Blanch the corn in boiling water for about two minutes, then dump it in ice water. Cut the kernels off the cob, and scrape the cob to get some of the "milk". In a large bowl combine corn, onions, bell pepper, salt, black pepper and mayonnaise. Refrigerate 8-12 hours. Prepare cucumber and tomatoes and add to the corn mixture. Toss gently and serve.

Notes: When you chop the green onions, use as much of the green part as possible. If you don't have access to good sweet corn, you can substitute 4 cans (11 oz. each) of Green Giant shoepeg white corn. If the tomatoes don't cut the mayonnaise greasiness enough, add just a little bit of lemon juice. And maybe some sugar.