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.

• Ready In: 2 hrs 15 mins
• 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

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.