Dressing -- Blend and cook over medium heat for 5 minutes, stirring until sugar is disolved, then set aside to cool:
 2/3 Cup sugar
 2/3 Cup cider vinegar
 2/3 Cup vegetable oil

Salad -- Combine:
 1 can (15 oz) whole kernel corn, drained
 1 can (15 oz) whole baby corn, drained
 1 can (11 oz) white or shoepeg corn, drained
 1 large sweet red pepper, chopped
 1 medium red onion, chopped
 4 - 5 stalks celery, chopped

Pour cooled dessing over the salad mixture. Toss. Marinate overnight