Sunday, July 12, 2009

Fresh Corn Salad

I made this the first time a few years ago for a group of friends who came for dinner. It was a huge hit! I made it again this week for lunch with friends and was reminded how wonderful and fresh this salad is. Try it.

Fresh sweet summer corn requires no cooking, which makes this a particularly appealing warm-weather side dish for grilled fish, poultry, or meat.

Yield 8 servings (serving size: about 1/2 cup)
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 a large bowl, stirring with a whisk. Add corn and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.

Nutritional Information
Calories: 112 (21% from fat)
Fat: 2.6g (sat 1.3g,mono 0.3g,poly 0.5g)
Protein: 4g
Carbohydrate: 22.2g
Fiber: 3.1g
Cholesterol: 8mg
Sodium: 94mg
Calcium: 13mg


Brett said...

Sounds and looks GREAT!

Jessica said...

So, Brett just made this for a meal at work and then we had the leftovers on Tuesday night. From what I hear, and the fact that he only had two spoonfuls left, it was a HUGE hit at work. We quickly finished off the last little bit at home too! Great recipe!