24 ounces fresh corn, cut from the cob (or frozen
corn)
1 ½ cups shredded mild or sharp cheddar cheese
1 cup peeled and diced English cucumber
1 cup sliced green onion
1 large or 2 medium tomatoes, diced
¾ cup mayonnaise
½ cup sour cream
1 ½ tablespoons cider or white vinegar
1 teaspoon sugar
Kosher salt, to taste (for table salt, use less)
Cook corn, drain and cool. Blot cooked corn with
paper towel to remove excess moisture. In a large bowl, combine corn, cheddar
cheese, cucumbers, onions, tomatoes, and toss to blend. In a small bowl, mix mayonnaise,
sour cream, vinegar and sugar with a wire whisk until well blended. Pour
mayonnaise mixture over vegetables and stir until evenly coated. Taste and add
salt, if needed. Cover and refrigerate until serving – a few hours, or overnight.
