Reviewed: Sep. 7, 2009

Easy and tasty!

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Reviewed: Apr. 19, 2009

I didn't use as much vinegar, or oil because I ended up not having quite enough (about half of what I needed), and I didn't have enough time to fully chill it, but it turned out fantastic! I think it might be too vinegary if you use as much (but I'm not positive). The dish was very pretty and vibrant, and I served it with tomatoes and scallions and rack of lamb with Beaujolais honey sauce and it went very well! I also though it tasted better room temp. as opposed to chilled. I'm for sure making this one again!

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roachonatree

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Reviewed: Mar. 25, 2009

I really liked this recipe. Made a couple of changes, lessened the oil, added roasted peanuts and I did the corn in a frying pan on the stove. Worked great and tasy. thanks

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le bon voyage

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

Very tasty and unique. I modified this according to what was in my cupboard. Instead of corn and tomatoes, I added bellpepper, walnuts and cranberries and some red onion. I also used olive oil in place of corn oil. I look forward to using corn and tomatoes on next try.

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SoCaligirl

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 5, 2008

I have made this recipe twice. The first time I made it was for a tex-mex potluck, so I changed it a bit: substituted brown rice for white rice, used frozen corn in place of fresh, used lime juice instead of lemon, used canned mexican-style diced tomatoes in place of fresh, used only about half the dressing, subbed cilantro for the basil, and roasted the purple onions with the corn. I think we may have added some homemade salsa and crushed red pepper also. But it was absolutely amazing!!! Just about a different recipe. The second time I made it, I followed the recipe. It was ok, still too much oil and too much dressing overall, and used brown rice and frozen corn again. Pretty good, but not as good.

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Teresa

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Reviewed: Oct. 31, 2008

Well received by many. I made it for a pot luck at work, doubling the recipe, and only heard positive comments. I found the recipe called for a bit too much oil. I also added a bit of cumin to add a little more flavour that wasn't acidic.

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Dcarr

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Reviewed: Sep. 1, 2008

LOVE this side! I made this to go with burgers and brats on the grill. Everyone loved it. Very light and east to make.

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busymomma

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Reviewed: Aug. 28, 2008

AMAZING... and thats just trying it warm. I couldn't wait to see what everyone was raving about and boy were they right! I DID make one change. I was out of red wine vinegar so I substituted 1/2 white wine vinegar and 1/2 champagne vinegar and it was perfect!

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Arsineh

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Reviewed: Aug. 25, 2008

I was excited to try this after all of the great reviews I read, but it just didn't work for us. I followed the recipe as written, but it was way too tart, and it made quite a bit more than 8 servings. My husband couldn't finish his and I'm not looking forward to eating the leftovers, but I hate to throw away all that food after all of the time and effort put into it. Sadly, I won't be making this again.

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B. Robinson

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Reviewed: May 30, 2008

I found this rice too sweet, however my husband loved it. Next time I would use less red wine vinegar.

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Shani King

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Reviewed: May 6, 2008

Made this tonight to go with our steak tips and it was delicious. Very refreshing. I used Jasmine rice, since that was what I had on hand. I happened to have some roasted almond slivers which I tossed in just before serving...yum!

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KIKISETTE

Cooking Level: Intermediate

Home Town: Windsor Locks, Connecticut, USA

Living In: Agawam, Massachusetts, USA

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Reviewed: May 4, 2008

This was very good, but it made a ton of food (you'll really need a LARGE bowl for this), and it lasted me for almost a week. The Woman I Love tried some of the leftovers, and she liked it a lot too. This recipe represented two "firsts" for me: I'd never cooked with basmati rice before; and I'd never cut corn off the cob before (which was tedious and messy the first time, but I'll do better next time!). I followed the recipe to the letter. One funny thing, though. The corn never got "lightly browned". I kept adding 5 minutes at a time to the original 15 minutes. I finally gave up at 35 minutes - the corn was cooked, no doubt, but still not browned that I could see. I wonder why that was? All in all, this was a great recipe. It takes a bit of time to make (I don't enjoy peeling, seeding and dicing tomatoes), but the final result is very tasty and will go a long way (I found that the "8 servings" amounts to 8 pretty full plates of the stuff).

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2007

Easy and good, even for a bachelor like me.

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Rick Hobbs

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Reviewed: Dec. 3, 2006

Was very good next to grilled chicken breast with cucumber and pepper relish.

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Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Oct. 7, 2006

This is a great and refreshing side, and very easy to prepare! The corn adds fantastic flavor when paired with the rice, tomato and onion. Having followed the recipe to the letter, I think next time I'll use a little less oil in the dressing itself, but overall a really interesting and tasty dish!

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