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Reviewed: Jul. 20, 2008

I used frozen corn (thawed and drained) and it worked great! Very tasty dish.

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Daisy Doodlebug

	Cooking Level: Expert Living In: Saint Paul, Minnesota, USA
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Reviewed: Jun. 9, 2008

LOVE this. I only used about 2 T. butter, and 1/2 a jalapeno. I also added about 3/4 cups cooked black beans-- perfecto! This also makes a fantastic salsa type dip for tortilla chips. Mmmmmmmm.

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JESSERS11581

	Cooking Level: Intermediate
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Reviewed: May 14, 2008

LOVED IT! The thing i didn't add was the pepper. It was alittle to much zing for me. Over all it was great!!!

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Absolutely wonderful. I used what I had on hand: frozen corn (about 3 cups), a little yellow onion, and a regular tomato. I sauted the corn, onion, and garlic in 2 T butter and then added the tomato, jalepeno, cilantro (about a 1/4 bunch), chopped green onion, and lemon pepper and salt. Yummy!

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eptrox

	Cooking Level: Intermediate
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Reviewed: Jan. 17, 2008

This recipe was okay-- good, but nothing to write home about, in our opinions!

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Kim


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Reviewed: Nov. 22, 2007

This is the best! I cut back on the onions and garlic and used frozen corn... but the results were great!

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Mariam's Kitchen

	Cooking Level: Intermediate Home Town: Portland, Indiana, USA Living In: Dallas, Texas, USA
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Reviewed: Oct. 24, 2007

This was an okay recipe. I wouldn't say I would make it a lot, but I'll certainly keep the recipe around. ;)

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Kimberly J.

	Cooking Level: Intermediate Living In: Freeport, Texas, USA
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Reviewed: Sep. 19, 2007

My family loved this recipe. It is a lot like a salsa. We all agreed it is much better served at room temperature rather then cold if there happens to be any leftovers. I have made this a couple of times already.

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jynx


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Reviewed: Aug. 22, 2007

So tasty! I used less cilantro than called for, about 1/4th of the bunch. Other than that change, I followed the recipe as written.

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{ Heidi }

	Cooking Level: Intermediate Home Town: Wheaton, Illinois, USA Living In: Chicago, Illinois, USA
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Reviewed: Jul. 19, 2007

What a surprise! It was very delicious and a nice side to our grilled chicken. I didn't use the lemon (dash) seasoning and it was fine. Everyone liked it.

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NatalieNYC


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Reviewed: May 4, 2007

I made this recipe as a side dish for a spicy beer can chicken, thinking it would be a nice combo of zip (taste) and cool (by serving it chilled). While I thought it would be an okay accompaniment, I had no idea it would be the hit that it was. Everyone who tried it ended up getting seconds. My husband voted it "a keeper"; he just asked that I saute' the onions a little longer next time as he's not a big fan of crunchy onions, preferring them softer. I only made one change to this recipe and that was to use frozen corn, which I "nuked" to thaw out before adding it to the other ingredients waiting in the skillet. The only reason was that it's not "corn season" yet, and I was too impatient to wait that long to give it a try.

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BECKYOGG2004


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Reviewed: Jul. 12, 2006

VERY GOOD. MY 11 YEAR OLD ATE 2 HELPINGS! THANKS FOR ANOTHER GREAT RECIPE.

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KAREN325

	Cooking Level: Expert Living In: Douglasville, Georgia, USA
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Reviewed: May 24, 2006

Delicious salad. I sauted the corn (after boiling the ears of corn and cutting off cob), red bell pepper, and red onion in the butter for about 5 minutes. I didn't use the garlic. Then after this mix chilled... I added the cilantro and tomato and spices. I served it in the center of a bed of leaf lettuce salad. The presentation was pretty and it was a hit at a dinner party.

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goughdds


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Reviewed: Sep. 30, 2005

A great light side dish! Perfect served chilled. I grilled the ears of corn, added avocado and black-eyed peas, and took out the peppers and it was very good.

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SantaPerpetua


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Reviewed: Aug. 13, 2004

The cilantro in this recipe is overpowering.

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plbwest


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Reviewed: Aug. 1, 2004

Excellent side dish to our enchiladas.

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JENFR


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