4earsyellow corncleaned, cooked, cooled, and cut off the cob
2large tomatoesseeded and chopped
½red onionfinely chopped
In a medium bowl, whisk together sour cream, mayonnaise, vinegar, jalapeno, celery seed, salt, and pepper until smooth. Set aside to let the flavors marry while you prepare the veggies, at least 5 minutes.
In a large bowl, mix all the chopped vegetables together.
Pour dressing over vegetables and gently mix together until well combined.
Serve Immediately or cover and store in the fridge for up to 3 hours.
You can leave out the jalapeno if you don't like your foods spicy. I like the extra kick it gives this dish.If you're in a pinch, you can get away with two 15 ounce cans of corn that have been rinsed and drained, but fresh tastes better.