Reviewed: Aug. 28, 2011

This recipe was super delicious! I cut the recipe in half and cubed the cucumber to add to the salad. I also used fresh grape tomatoes from my garden. I will definitely make this again.

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Reviewer:

MAIZZY SUE

Cooking Level: Expert

Reviewed: May 2, 2010

Light & refreshing. Next time I would add some dill or chives, maybe both.

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Reviewer:

BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

Reviewed: Sep. 12, 2009

This salad was a pleasant surprise. I did not have celery seeds, so used tarragon as someone else had suggested. My kids and I kind of looked at it at first wondering if it would taste good, but once we tasted it, we were hooked! The kids all went back for seconds!

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Reviewer:

Hope

Cooking Level: Expert

Reviewed: Jul. 22, 2009

What a nice change for a salad. It is so easy to make!! It is very refreshing in the hot weather. I peeled the cucumbers (used 2) and diced them. Next time I will leave part of the peel. Years ago, a girlfriend taught me to strip the peel for more fiber and color. I used Grape tomatoes and left them whole, although I almost cut them in half. I did not measure the sour cream and mayo but used the same proportion. I used celery salt and pepper .... lots of both. I LOVE THE CRUNCHY AND MY HUSBAND LIKES ANYTHING CREAMY. He said he could eat this for dessert!! I had all of the ingredients on hand. Think of all of the other possibilities .... such as colorful bell peppers, blanched broccoli, etc. Thank you sooooo much!!

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Reviewer:

CHERYL W.

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jul. 10, 2009

Wow, we loved this! We didn't have celery seed, but added a little more salt and some pepper. We honestly couldn't stop eating it. But then again, we LOVE corn. :)

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Reviewer:

luvin'it

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Brooklet, Georgia, USA

Reviewed: Jul. 19, 2008

I have been looking for a really good corn salad and I have found it at last. My 4 yo son enjoyed it for lunch with some bbq chicken. This will be a regular on our table from now on.

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Reviewer:

LUCYFAN83

Reviewed: Jun. 5, 2008

I wasn't expecting anything particularly special with this recipe, I just needed to use up some leftover corn but I really liked this. It's a nice twist on the 'ol cuke/sour cream dish we all know how to make. Very refreshing salad:o)

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Reviewer:

cheepchick

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Living In: Fruitland Park, Florida, USA

Reviewed: Nov. 14, 2007

I substituted 2 16 oz bags of (thawed) frozen corn for the canned corn, and I cut up the cucumber into small pieces to mix into the salad. Everything else I did as the recipe called for. I was worried when I was through mixing everything because it was bland, but after it chilled overnight, it was wonderful! It went quickly at the picnic we took it to.

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Reviewer:

Valerie212

Reviewed: Aug. 6, 2007

Absolutely fantastic! I changed only a couple things while preparing the salad and got rave reviews from my in-laws. I used a seedless cucumber and seeded the tomatoes before coarsely chopping them. Used a red onion for zip but chopped it very fine and added an orange bell pepper. For those of you worried about the salad being runny, place the veggies in a colander so any excess juice can drain off before you add the liquid ingredients. I doubled the mustard, added some garlic powder and some course ground pepper. Omitted the celery seed entirely. I chose this salad looking for a "summer" veggie side dish but I think this one will be used year-round at our house!

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Reviewer:

Angela

Cooking Level: Intermediate

Living In: Powder Springs, Georgia, USA

Reviewed: Jun. 29, 2007

Good! A little onion-heavy, but the sweetness of the corn was perfect to compensate. You can also use bagged frozen corn, just soak in ice water a few minutes after cooking, and it's still ready quickly!

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