Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

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.

Ingredients Nutrition


  1. Whisk together sour cream, worcestershire, and salt in a bowl.
  2. Add remaining ingredients, tossing to coat well with dressing.
  3. Refrigerate, covered, for at least 2 hours before serving.
Most Helpful

Easy & flavorful! The only change I will make in the future is to add some chopped fresh cilantro or parsley.

Southern Bug August 18, 2010

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.

Debbwl August 11, 2010

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]

Sydney Mike April 14, 2010