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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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From Cooking Light, Aug 2007. Use very fresh summer corn for this salad, since it isn't cooked. Listed cooking time includes 2 hours of chilling before service. Ingredients:
3/4 cup light sour cream |
1 teaspoon worcestershire sauce |
3/4 teaspoon season salt |
5 ears sweet corn, kernels cut off (about 3 cups) |
1 cup red bell pepper, finely chopped |
1 cup green onion, finely chopped |
1/4 cup feta cheese, crumbled (optional) |
Directions:
1. Whisk together sour cream, worcestershire, and salt in a bowl.
2. Add remaining ingredients, tossing to coat well with dressing.
3. Refrigerate, covered, for at least 2 hours before serving.
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