Fresh Corn Salad
3 cups Fresh Cooked Corn Kernels (5-6 ears)
¾ cup Light Sour Cream
1 tsp. Worcestershire Sauce
¾ tsp. Lawry's Seasoned Salt
1 cup Red Pepper, small dice
1 cup Green Onions, thin sliced
1 clove Fresh Garlic, minced
In a large pot of salted boiling water, cook the corn for 3 minutes. Drain and immerse in ice water to stop cooking process and set color. When corn is cooled, cut the kernels off the cob and add to the large mixing bowl. In a large mixing bowl, combine the sour cream, Worcestershire sauce and salt with a whisk. Add the red pepper, onion and garlic to bowl. Mix well once all the ingredients are in the bowl. Place in a covered container and refrigerate at least 2 hours before serving. Toss again before serving.
Note: Be sure to remove husks and silks before cooking. After cooling down, check again for any silks that may remain. After removing kernels from cobs check again to remove any remaining silks.
Note: This recipe can be made year-round using frozen corn but it just doesn't match up to the fresh corn.
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