The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Intermediate

Living In: Helena, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Intermediate

Home Town: Portage, Michigan, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Intermediate

Living In: Royal Palm Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Expert

Living In: Oceanside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 9, 2009
Really good and versatile! Followed others sugg...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Expert

Living In: Deerfield Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 1, 2009
EASY as can be and soo good. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 16, 2009
love this recipe !
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Home Town: Watervliet, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 25, 2009
Really Good! As the other reviewers have stated "it does make a lot".
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Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Intermediate

Living In: Centennial, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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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Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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Photo by susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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