Reviewed: Jul. 13, 2011

Fresh, clean-tasting, and perfect for summer! And yes, you really don't have to cook the corn:)

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Reviewer:

Cooking Level: Intermediate

Reviewed: Jul. 13, 2011

Made this exactly as is except we shredded the zucchini. My husband also used green onions in place of red onions, but I doubt that changed the flavor any if at all. We used a red pepper italian dressing since that is what we had on hand. We did cook the corn prior to removing it from the cob. (Just boiled it for a few, then blanched it in cold water). This sat in the fridge for a few hours before dinner and was wonderful! It was such a nice cold side dish on a hot summer day! Full of flavor...even my 7 year old liked it. We will definitely be making this again and again!

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Reviewer:

Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

Reviewed: Jul. 13, 2011

i used frozen corn.

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Reviewer:

maccordeiro

Cooking Level: Expert

Home Town: San Lorenzo, California, USA

Living In: Hayward, California, USA

Reviewed: Jul. 11, 2011

This is a fantastic recipe. The only thing I changed was two cucumbers and no squash, and the addition of another bell pepper. Great recipe!!

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Nathan

Home Town: Orem, Utah, USA

Reviewed: Jul. 7, 2011

This is soooooo good! We were invited to dinner and asked to bring a salad with 2 hours notice. Had frozen fire roasted corn and ran to the store for the rest of the ingredients. Was mixing it together an hour before we were expected for dinner and it was absolutely fabulous! And even better today! Perfect on a hot summer day. I will be making this again and again.

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Carol

Reviewed: Jul. 1, 2011

Really good, fresh tasting salad. I used 2 bags of frozen white sweet corn and omitted the onions and bell peppers. (Not big fans) We loved it! This will be a staple for summer.

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AndreaIvy

Home Town: Fairfield, California, USA

Reviewed: Jun. 18, 2011

Truly a great summer time side dish as is. I tweaked it a bit by adding a can of rinsed black beans, two large leaves of sweet basil, 8 - 10 leaves of cilantro (both finely chopped), and salt & pepper to taste. A couple tablespoons of vinegar will give it a little zing as well. I would probably add a bit of lemon juice too but a friend has a citrus allergy so I skipped it. You won't be disappionted!

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Reviewer:

Chris68

Reviewed: Jun. 4, 2011

Very good and fresh on a summer's day outside. I added jalapeno and made a lemon viniagarette to pour over as our Italian dressing is on the sweeter side. This is delicious.

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