Zucchini and corn salad

2 cups frozen corn
1/2 C diced red onion
2 C diced zucchini
1 red bell pepper, diced
1/2 C cilantro leaves
1/3 C boiling water
1/3 C sugar
1/3 C vinegar (any type)
2 T salad oil
1/2 t pepper
1/2 t salt

Put the corn in a colander and rinse it with cool water. Drain well.

In a large bowl, put the corn, the onion, the zucchini, the bell pepper, and the cilantro.

In a 2-cup glass measure or a small bowl, combine the boiling water with the sugar, stirring until the sugar dissolves (you can also microwave the two together for a minute, depending on the strength of your microwave). Mix in the vinegar, oil, black pepper, and salt.

Pour dressing over vegetables and stir to combine. Cover and refrigerate for at least an hour before serving. The longer it marinates, the better it gets.