Reviewed: Sep. 29, 2009

I thought this salad was great! I took reviewers suggestions and made some changes. Wasn't sure which suggestions I'd like so I hedged my bets, split the recipe in half and did different things for both halves. In both salads I used corn off the cob that I had frozen over the summer, just thawed it out. Also used fresh cilantro for both. In one half I used a white onion and green onions and in the other half I used only a red onion. I keep tasting both and can't tell a true difference between them. The one with the green onions looks a little prettier though with the extra color. Next time I might just use only the green onion and nix the white and reds. I also used another reviewers suggestion of putting it on a corn chip and then I put a dollop of sour cream on top. When I mixed the sc into the salad it took away from the color of it so the dollop on top looked best. The longer it's marinated the better the flavors. Will definitely make this again!

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FratTwins

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Reviewed: Sep. 4, 2009

very yummy! I roasted the corn and it really made it wonderful. Even my young boys liked it several nights in a row.

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Daysee

Cooking Level: Intermediate

Living In: Helena, Montana, USA

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Reviewed: Aug. 20, 2009

Love it! This has become my new summer go-to recipe. I add tiny chunks of pepperjack cheese, use red onion and fresh cilantro. I make sure to let it sit overnight, makes a big difference.

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Leah

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 8, 2009

Added pasta to make it more mainstream for a summer birthday get together. A nice change from the normal mayo based pasta salad.

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Megan

Cooking Level: Intermediate

Living In: Royal Palm Beach, Florida, USA

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Reviewed: Aug. 4, 2009

I like it, i give it 4 stars cause i am was the obly one eating it at my last BBQ and now I am stuck with a bunch. First i changed the number of servings to be for 20 people, I had 34 proplr over. When I start to BBQ everyone comes out cause they know I get down on the grill. so when I made it for 20 it looked like i made enough for 40-50 people. So remember that when making it makes a lot. I also added tomatoes from my garden and green bellpeppers as well. I put fresh Jalepenos on the side cause i like spice but not everyone does. All in all it was good recipe but it makes a lot.

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Osider760

Cooking Level: Expert

Living In: Oceanside, California, USA

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Reviewed: Jul. 20, 2009

I made this for a Pot Luck at work. Everyone loved it and was asking for the recipe.

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Romona

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Reviewed: Jul. 11, 2009

I have made this twice in the last month. Once for a luncheon at my home, all the guest loved it and once for a 4th of July picnic. Everyone there that tried it loved it to. The hostess asked for the recipe. I halved the recipe both times. It makes a lot of salad.

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Sheri

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Reviewed: Jul. 9, 2009

Really good and versatile! Followed others sugg...

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HEATHER316

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 23, 2009

MY dad's wife used to make this a lot. My sister and I could never get enough of it. Recently, I attended a birthday party for my best friend (a vegetarian) and told her I would make something. This was the first thing that popped into my head. I was VERY glad to have found it here! I made as directed, which filled a large mixing bowl. When I took it to the party (there were only 7 people there) I was afraid I had made too much. EVERYONE loved it. I got compliments from every single person there on how it tasted. One girl liked it so much, she topped her hamburgers with it. At the end of the night, all of it was gone. And now my boyfriend is requesting that I make more of it. **NOTE** I serve this with Tostitos Scoops!

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FireCoral417

Cooking Level: Expert

Living In: Deerfield Beach, Florida, USA

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Reviewed: May 3, 2009

I love this recipe as written; however, I also like to add several cups of cooked and chilled spiral pasta to make a large colorful pasta salad for picnics and potlucks.

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Chersie

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Reviewed: May 1, 2009

EASY as can be and soo good. Thank you.

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kbegs

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Reviewed: Apr. 17, 2009

This recipe is excellent. This salad was really good, especially on the 2nd day after marinating. My family, friends and co-workers loved it. They all want the recipe; also, it was fun preparing it.

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Wendell

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Reviewed: Apr. 16, 2009

love this recipe !

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bratface281

Home Town: Watervliet, New York, USA

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Reviewed: Mar. 25, 2009

Really Good! As the other reviewers have stated "it does make a lot".

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Vberchem

Living In: San Jose, California, USA

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Reviewed: Mar. 7, 2009

This salad is not only healthy, but attractive and tasty! We had it as a side dish with grilled chicken (topped with bacon, cheese and green chile). It does make a lot... we also ate it with tortillas chips for a couple of days afterward. We made just a couple of changes... used fresh cilantro, red and yellow bell peppers, red onion (and less of it for my kiddos' sake), more cayenne. AWESOME!! You can really adjust it to your liking and our dinner guests were so impressed! This is a new staple in our family!

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happycamper

Cooking Level: Intermediate

Living In: Centennial, Colorado, USA

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Reviewed: Oct. 19, 2008

Quite tasty, but the recipe makes a ton. Be sure to scale down if you are not planning on feeding 20+ people! I added avocado and it was yummy.

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annie

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Reviewed: Oct. 2, 2008

for an alternate dressing you could use: 1/4 cup of olive oil,2 tbsp red wine vinegar,1 clove minced garlic,1 tsp each of salt and ground cumin and 1/2 tsp each of black pepper and sugar.using 1/4 cup of fresh coriander really makes the difference.great with chicken or fish along with a simple rice.

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Fuzzy 1

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 9, 2008

A very good salad that is not so spicy that kids won't like it. Easy to put together, and looks nice too. Served with grilled mexican chicken for the meat eaters and home made tortilla chips. thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 10, 2008

Very good, and very easy. To make it a bit healthier I used light dressing and hominy instead of sweet corn, and it tasted great. The recipe says to let it sit overnight, but I found that it tasted better right off the bat, at room temp.

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Jason

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Reviewed: Jul. 23, 2008

Yummy! I tried this as a side dish for my son's birthday party and it was a hit! It's great alone, with tortilla chips, or even on saltines! Thanks for the delicious, easy, and fast recipe!

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cookin'mom

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