Cook the sweet corn in boiling water for about 5-7 minutes until tender. Drain and cool in an ice bath.

Chop the cucumbers, red peppers, and green peppers into bite-sized pieces. Dice the red onion finely.

Add the cooled corn to the bowl with chopped vegetables. Pour in enough Italian dressing to coat the mixture.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.

Before serving, stir to redistribute the dressing and adjust seasoning if necessary.