3/4 cup light sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon seasoned salt
3 cups fresh corn kernels (about 5 ears)
1 cup finely chopped red bell pepper
1 cup finely chopped green onions
Combine first 3 ingredients in a large bowl, stirring with a whisk.
Add corn and remaining ingredients, stirring to combine.
Cover and refrigerate at least 2 hours before serving.