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  • Fresh Corn Salad

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  • 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.
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