Fresh sweet summer corn requires no cooking, which makes this corn salad a particularly appealing warm-weather side dish for grilled fish, poultry, or meat. Add crumbled feta cheese, grilled shrimp, or chicken to make it an entrée.
3/4 cup light sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon seasoned salt
3 cups fresh corn kernels (about 5 ears)
1 cup finely chopped red bell pepper
1 cup finely chopped green onions
How to Make It
Combine first 3 ingredients in a large bowl, stirring with a whisk. Add corn and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
After reading the other reviews, I decided to add some additional ingredients. I only had 4 ears of corn, so I added a can of black beans. I also put in a small hot pepper, minced, two cloves of garlic, and I subbed adobo for the salt. I served it with fresh haricot verts and shrimp tossed with smoky spices and grilled. It was good, but not outstanding. It still needs something to spice it up.