Cucumber Corn Salad

6 ears fresh corn or 2 1/2 c. frozen whole kernel corn, thawed
1 c. cucumber, coarsely chopped
1/3 c. red pepper, chopped
1/4 c. onion, chopped
3 tbsp. vegetable oil
2 1/2 tbsp. cider vinegar
2 tsp. light brown sugar
1/2 tsp. salt
1/4 tsp. celery seed
1/4 tsp. dry mustard
1/8 tsp. ground allspice
1/8 tsp. pepper
3 sm. green peppers

If using fresh corn, remove husks and silk. With sharp knife, cut kernels from each cob. Cook corn in 1 inch boiling water for 5 to 8 minutes until tender; drain. Rinse under cold water and drain again. Place corn in large bowl. Add cucumber, red pepper and onion. In small bowl, combine remaining ingredients except green peppers. Pour over salad and toss. Cover and chill at least 2 hours. Meanwhile, cut green peppers in half vertically. Remove seeds. Spoon an equal amount of corn salad into each pepper half. Calories per serving: About 140.

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