Reviewed: May 18, 2013

Used canned corn; and 1/2 jalepano insted of the chili flakes. Also did not use avocado...delish! thanks for the post Cari!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Jan. 31, 2013

LOL! The directions still say oregano. I love this recipe..WITH cilantro. Ha! This is great over chicken breast or in a green salad. Way too addicting with just chips. ;)

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Reviewer:

Chef Lore

Cooking Level: Intermediate

Reviewed: Dec. 1, 2012

I make this every holiday season, I love it and my friends always ask for it. One tip that will make this so much easier for you: Trader Joe's Roasted Corn, in the frozen section. So much faster! I usually put in only 1/2 an onion, reduce the vinegar to 1 tbsp of red wine and 1 tbsp of balsamic, and add cumin until I can taste it. Love this recipe!

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Reviewer:

JenniferCreager

Reviewed: Nov. 10, 2012

This has quickly become a favorite recipe for us. We use it as a dip, as a taco filling (on its own or with meat or fish), as a side or even as a main (with the addition of some black beans). For the corn, I've used grilled corn on the cob as well as frozen corn. For the latter, I'll often cook it in a little water in a skillet then let the water boil off and the corn blacken a bit.

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Reviewer:

MarcTryon

Reviewed: Sep. 23, 2012

This is an excellent salsa. Took it to a church picnic and it was eaten up ! Got many requests for the recipe. I cut the onion amount in half (looked like too much at the time) but it would have been fine with it. Will make again !

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Reviewer:

Ohio Cook Sue

Cooking Level: Intermediate

Home Town: Brunswick, Ohio, USA

Reviewed: Aug. 24, 2012

This recipe is a keeper. We initially ate it with tortilla chips but I ended up just adding a bit to my salads and it really added an extra bite to an ordinary salad.

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Reviewer:

LindaG!

Reviewed: Aug. 19, 2012

The red wine vinegar overpowers the sweet, natural corn taste and makes it all vinegary. This recipe is fine without the vinegar, although honestly I am not a fan of cumin or oregano in a veggie mix like this either. I'd rather let the natural, strong flavors of sweet corn, red bell pepper, and red onion carry the dish. Another thing to note: the liquids made the avocado smooshy and that particular taste got completely lost with the vinegar.

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Reviewer:

delish

Cooking Level: Intermediate

Reviewed: Jul. 16, 2012

So yummy!!! I was in a hurry and added canned corn instead of fresh and also threw in a very small tomato. My company gobbled it down and I will reuse this recipe over and over!

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Reviewer:

lfitting

Reviewed: Dec. 24, 2011

Good, but I used frozen corn - fresh from the cob would be better.

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Reviewer:

sweettooth20051

Reviewed: Nov. 27, 2011

I am so confused by the reviews for this recipe. It is so bad, I'm embarrassed to have spent time on this. The vinegar is overpowering, the cumin is too strong and the flavors just do not go together.

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