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Creamy Summer Corn Salad

Created by Kchurchill5 on August 15, 2014

3 cups corn (white or yellow corn, approximately 6 ears of corn, cut off the cob)
6 scallions, diced (white and green parts)
1 small red bell pepper, small diced
1 small jalapeno, ribs and seeds removed and fine diced (you can use more or less to taste)
1/3 cup cucumber, peeled and small diced (see the note below)
10 cherry tomatoes, cut in half (grape tomatoes are fine too; obviously, you can add more or less to taste)

Step 1: Dressing ... Add the sour cream, worcestershire, salt, and pepper, to a small bowl and mix. Remember, the worcestershire is salty; and, the jalapeno is spicy - so, I add a pinch of salt and pepper to start - you can always add more if necessary.
Step 2: Note: Cucumber - I like to use an english cucumber or seedless cucumber; but, if you use the classic 'every day' cucumber - de-seed the cucumber by using a spoon lengthwise, down the center of the cucumber. Then, small dice the cucumber and place on a plate, lined with paper towel to drain. You do NOT want a wet, watery salad. Just a couple of minutes it all it takes.
Step 3: Vegetables ... Corn - clean the corn, and remove all the silks. Cut the corn off the cob, and transfer to a large bowl. Yes, we are using RAW corn for this recipe. Also, add the scallions, red bell and jalapeno peppers, tomatoes, cucumbers (which have drained), and parsley.
Step 4: Finish ... Add the dressing and toss to combine. Season once again with salt and pepper to taste. Cover and refrigerate a good 30 minutes to 1 hour before serving. Also, this is NOT a real creamy dish; the corn is lightly coated in order to let the veggies be the star - not the dressing.
Step 5: Serve and ENJOY!