Reviewed: Nov. 26, 2009

Incredibly yummy! I did make a change though. I just couldn't bring myself to put mayo in this. Instead I used bottled zesty italian dressing. Approx. 1/2 cup (I had doubled the recipe) was just right.

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Buford Mom

Cooking Level: Intermediate

Home Town: Jasper, Arkansas, USA

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Reviewed: Aug. 1, 2009

I also doubled the ingredients because it was a hit at our potluck. Used cherry tomatoes and fresh basil, and used Italian dressing instead of mayo, because that's how I grew up eating corn salad. Loved how colorful it was with all the peppers!

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Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: May 21, 2009

This is the best BBQ/picnic/potluck salad. I was going to add my recipe until I found it already on here. My only suggestion - double the ingredients because it goes fast!

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Mary

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Reviewed: Apr. 7, 2009

My family has been making something similar to this for years. As a time saver we use canned mexicorn that already has the peppers in it. But the addition of cucumber is new to us. We also sometimes add diced avocado(we have an avocado tree).

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Mae Long

Cooking Level: Expert

Home Town: Hermosa Beach, California, USA

Living In: Gardena, California, USA

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Reviewed: Mar. 31, 2009

This was very different. I felt the onions took over the taste. I will use less onions (probably green onions) the next time. That way the other flavors will stand out.

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Petey

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

Try adding a bit of shredded cheese and right before serving crush some Chili Cheese Fritos into the salad. Changes it a bit and it's delicious!

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the5silvermans

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Reviewed: Oct. 25, 2008

I wasn't crazy over this. There were so many other veggies that the corn got drowned out. It also needs spices - I used salt, pepper and basil.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jul. 14, 2008

Thanks for sharing this recipe! I wanted something different than rice or beans to go with fish tacos. I added a little fresh lime juice and some fresh cilantro. It was a nice change for a side dish. Next time I will try part sour cream and mayo.

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mclainsmom

Cooking Level: Expert

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Reviewed: Jun. 27, 2008

All I can say is Yum!

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volklchic

Cooking Level: Beginning

Home Town: Alden, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 21, 2008

Great receipe, very easy to prepare! We had 3 ears of corn leftover from grilling. Sliced the kernels off of those which added extra flavor. Used lite mayo. Just add a little Salt & Pepper. My daughter even used part of this salad mixed with romaine lettuce & canned tuna the next day for a great light lunch. Will definitely make again and again

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LADYJZR

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Jan. 5, 2008

very good and refreshing

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Nancy

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: Richardson, Texas, USA

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Reviewed: Sep. 26, 2007

This was a really nice alternative to plain corn. I didn't have the peppers, but tripled the cucumber and added some garlic salt and a dash of lemon pepper. I also used Ranch Dressing because I got all the veges put together and found out I didn't have Mayonnaise. Ooops! It turned out well despite that and my family ate it up!

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muttivon6

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Reviewed: Sep. 8, 2007

I loved this salad. Cool and crisp. It even tasted great the next day.

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SARAHB3

Living In: Beech Grove, Indiana, USA

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Reviewed: Aug. 11, 2007

very good

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Aug. 1, 2007

My family just loved this salad. Thanks for sharing.

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Kim

Cooking Level: Expert

Living In: Bismarck, North Dakota, USA

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Reviewed: Jul. 25, 2007

This is easy, it's refreshing, it's colorful, and it's healthy! What more could you ask? I left out the cukes because my husband doesn't care for them, and used lite mayo to lower the fat and calories a tad. I'll serve this often, especially during the summer. Thanks, Lori, for the recipe!

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Aggie

Cooking Level: Expert

Living In: Geneva, Alabama, USA

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Reviewed: Jul. 22, 2007

Easy to make and tastes great. I added fresh basil from garden and used cherry tomatos. I think it tasted even better.

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WNAIR

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Reviewed: Jun. 3, 2007

My mother made this my whole life - except, of course, for the yellow bell peppers - green was the only type available back then. It always makes me think of summer and I can eat a whole bowl of it as a meal in itself! Thanks for reminding me of it - I love to serve it with grilled chicken or burgers.

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pearlgirl

Cooking Level: Intermediate

Home Town: Franklin, Tennessee, USA

Living In: Santa Rosa Beach, Florida, USA

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Reviewed: Sep. 23, 2006

wonderful and fast! Great alternative to potato salad.

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NLNIEMEY

Cooking Level: Expert

Home Town: Shoals, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 24, 2006

I made this for a casual picninc/barbque and everyone did the full-mouth head nod and continued eating. Usually I get some yes and some no but this was an all around pretty good.

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