*My favorite video for how to cut corn off the cob. www.youtube.com/watch?v=q50JhRiw26Q
Servings: 6 Serving size: 2/3 cup Preparation time: 30 minutes Chill time: 30 minutes
3 cups fresh, frozen or canned corn
1 cup bell pepper (red, green,
and/or yellow) chopped
1/2 cup celery, diced
*3 tablespoons chives, minced
6 small cherry tomatoes, halved
1 cup Buttermilk Herb Dressing
*May substitute chopped basil and/or mint
for the chives.
1. If using fresh corn, cut it off the cob. If using canned corn, drain the liquid off.
2. Put corn in a bowl and add the other vegetables.
Stir in Butter Milk Herb Dressing.
4. Put in a pretty bowl and garnish with tomatoes and chill for at least 1/2 hour before serving.
1 cup buttermilk
4 tablespoons plain, non-fat yogurt
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
*1 teaspoon dill weed
1 teaspoon lemon pepper
1/4 teaspoon salt
*Experiment adding other herbs if you desire.
Good cooking to you,
1. Add all the ingredients and whisk or process in a blender until well blended.