3/4 cup light sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon seasoned salt
3 cups fresh corn kernels (from about 5 ears)
1 cup finely chopped red bell pepper
1 cup finely chopped scallions
In a large bowl, combine the sour cream, Worcestershire and seasoned salt; stir with a whisk. Add the corn and remaining ingredients, stirring to combine. Cover and refrigerate for at least 2 hours before serving.
— Recipe from Cooking Light.