Fruited Corn Salad


3/4 k fresh corn ears (or 2-1/2 cups canned corn kernels) 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 2 cups water 1/2 cup all-purpose cream 2 Tbsp sweetened condensed milk


1 BOIL fresh corn in fruit cocktail syrup and water until tender. Cool. Using a small knife, remove corn kernels. Season with 1/2 tsp. iodized fine salt (or 1/2 Tbsp. iodized rock salt). 2 COMBINE with the remaining ingredients. Blend well. Chill until ready to serve.


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