Categories: Salads, Mexican 
      Yield: 8 servings 
  
      4    Ears Corn Cut From Cob                   Onions 
    1/4 c  Water                               2 tb Chopped Green Chiles 
      4 sm Zucchini (About 1 Lb.)            1/4 c  Lime Juice 
    1/2 c  Chopped Red Bell Pepper             2 tb Vegetable Oil 
    1/3 c  Finely Chopped Green              1/2 ts Salt 
  
  Combine Corn & Water in A Medium Saucepan.  Bring To A Boil. Cover & Reduce 
  Heat & Simmer 7 To 8 Min. OR Just Until Corn Is Tender. Drain & Set Aside. 
  Cut Zucchini Into 1/4 in. Slices; Cut Each Slice Into Fourths. Add Zucchini 
  & Remaining Ingredients To Reserved Corn. Toos Gently To Combine. Cover And 
  Chill Several Hours. 
    (Fat 3.9. Chol. 0.)