| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Corn, Salads |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh corn kernels |
| 1 |
c |
Cubed cooked chicken or turkey |
| 1 |
c |
Diced or coarsely shredded smoked cheese (Vermont cheddar or Gouda) |
| 1/2 |
c |
Sliced ripe olives |
| 1/4 |
c |
Chopped sweet red onion |
| 1/4 |
c |
Diced red bell pepper |
| 1/2 |
c |
Light mayonnaise |
| 1/2 |
c |
Light sour cream |
|
|
Salt to taste |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
This one's especially good stuffed into pita pockets or scooped-out
ripe tomatoes.
Steam kernels until tender-crisp. Cool. Mix with chicken, cheese,
olives, onion and red bell pepper. Mix mayonnaise, sour cream, salt
and pepper. Fold into corn mixture. Chill several hours to combine
flavors.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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