From our local newspaper comes another summer recipe.

 

A reader requested a corn salad recipe she recalled eating while in South Carolina. She said she was amazed how wonderful uncooked fresh corn tasted. From her description, I think this is the one from Cooking Light magazine. It’s simple to fix and perfect for a summer meal.

 

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

 

Combine first 3 ingredients in large bowl, stirring with a whisk. Add corn and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.