Fresh Corn Salad
"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."
photo by Debbwl
- Ready In:
- 2hrs 15mins
- Ingredients:
- 7
- Serves:
-
8
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
- Whisk together sour cream, worcestershire, and salt in a bowl.
- Add remaining ingredients, tossing to coat well with dressing.
- Refrigerate, covered, for at least 2 hours before serving.
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Reviews
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Easy & flavorful! The only change I will make in the future is to add some chopped fresh cilantro or parsley. -
Perfect for the peek of corn season. Really liked the addition of Worcestershire sauce and feta cheese they both help balance the sweetens of the corn and red bell pepper. Made as written cutting down as there was only two of us. Thanks so much for the post. -
I know, I know ~ The recipe calles for fresh corn, but I'm not finding any around here this time of year, at least none that I'd call 'fresh,' anyway! So I used some that had been frozen because I really wanted to see how this recipe would turn out! I was happy with the results, but can say for sure that I'll make this again as soon as we have fresh corn from our local fields, 'cause we did enjoy the taste of what I'd put together, especially with the feta cheese, which we didn't consider optional! Thanks for posting the recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
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Love this! Crunchy, tasty and a little bit different. Didn't change a thing. -
This was a different and tasty way to enjoy fresh corn. I scaled the recipe down and enjoyed it. Thanks!
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Tweaks
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I really loved this salad! I haven't ever used fresh corn cut off the cob, but it was much easier and much more delicious than I expected. I used regular sour cream instead of light, but made the rest as written including the feta. I'm planning to make this one again soon. Thank you!
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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