Reviewed: Dec. 8, 2009

Maybe it was me or something I did but this recipe had WAY TOO MUCH mayo. I know it was supposed to be creamy, but the mayo was just overwhelming. I used well drained canned tomatoes instead of fresh but I don't think that was what caused the problem. The second time I made this I tried cutting down on the mayo but this recipe while not totally bad was just not to our taste and I certainly would not serve it to company.

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andee

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 7, 2009

Thanks, June, for this wonderful recipe! Had it Friday night & 2 people requested that I e-mail them the recipe. I especially like the ease of it. :)

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myree

Cooking Level: Beginning

Home Town: Gadsden, Alabama, USA

Living In: Freeport, Florida, USA

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Reviewed: Jun. 11, 2009

I did not like this salad at all. I will go back to my old corn salad with an oil and vinegar dressing.

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CookingSister

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 30, 2009

Delicious - made with leftover fresh corn and added less than a dash of salt, too. Went great with barbecued pork sandwiches.

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bluegoose

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Reviewed: Mar. 2, 2009

I love this recipe a quick and fun salad. I do add sliced black olives and a chopped spicy pickle.

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spice_rack

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Reviewed: Dec. 21, 2008

This was great. Super easy, fresh tasting and did I say super easy. It was gone in minutes. Use fresh or frozen corn (I use frozen white corn). DO NOT USE CANNED. Canned isn't nearly as good.

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VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

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Reviewed: Aug. 9, 2008

I made this with fresh corn (cut off the cob) and it was great! I could not stop eating it. :-) Incredibly fast and easy, too. Thank you!

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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Jul. 16, 2008

I used 1 bag of frozen corn and fresh dill....delicious and EASY!! Had many recipe requests.

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karenf

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

We wanted a quick easy salad and this was perfect. We ommitted onions because my husband doesn't care for them (I think it would be better with them) but we all agreed it was a keeper and will make again for sure.

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Shalista

Cooking Level: Expert

Living In: Pierre, South Dakota, USA

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Reviewed: Jan. 13, 2008

I used thawed, frozen corn (MUCH closer to fresh than canned), chopped grape tomatoes, and also added salt, pepper, maybe 1 tbs sugar, and a little vinegar to cut the mayo a bit....very easy, very tasty, will make again for sure!

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Sarah W

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Reviewed: Jan. 10, 2008

A friend gave me this recipe years ago and I never fail to get requests for the "secret ingredient" whereever I take it! No one can believe the dressing is just mayonaisse, dill, salt and pepper. This is absolutely one of those dishes that is greater than the sum of its parts! I do make sure to add plenty of salt and pepper, and it's best if it sits in the fridge for a few hours before serving so the flavors can blend.

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