Instructions: 1. With sharp knife, cut corn kernels from cobs (you should have about 3 C kernels). Set corn kernels aside.

2. In large skillet, heat oil over medium high heat. Add zucchin1 and onion; saute until lightly browned, about 3 minutes. Stir in red pepper and saute 1 minute. Reduce heat to medium. Stir in sugar and flour until well mixed.

3. Add water, corn kernels, beans, and vinegar to zucchin1 mixture. Heat to boiling, stirring until slightly thickened. Cover and reduce heat to low.

Cook corn mixture until corn and beans are tender. Remove from heat and cool slightly.

4. Stir ham and pepper sauce to taste into corn mixture. Spoon salad into serving dish. Sprinkle Nith chives. Serve immediately.

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