3/4 cup light sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon seasoning salt
3 cups fresh corn kernels (about 5 ears)*
1 large tomato, seeded & finely chopped (to taste)
1 bunch of green onions, finely chopped (to taste)
½ cucumber (to taste)
1 clove garlic, minced
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.
*I cooked my corn in water, some milk, and a little sugar to bring out the sweetness*
**I think this would also be good with some black beans, avocados, or even red peppers**
Don't forget to swing by and visit Gayle this week.