Reviewed: Oct. 6, 2009

This is delicious. I eyeballed everything, and used Frozen Corn because College Living doesn't let me have a grill (or the time to grill and de-cob corn). Quick, Easy, and Yummy.

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jpark414

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Reviewed: Sep. 3, 2009

Wow, that cilantro dressing was AMAZING! Very yummy, makes a TON of food. Forgot to buy red onion so added shallots instead - worked great! Will make again!

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omigodshoes

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Reviewed: Aug. 5, 2009

Perhaps I added more cilantro than others, but the dressing really turned the salad a greenish color. Color aside, it tasted fabulous and everyone was asking for the recipe. I'll definitely make it again!

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miche-la

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Reviewed: Jul. 27, 2009

Tastes great, made it 3 times now, and have been asked for the recipe at least once each time, 3 times yesterday. I use 10 ears of fresh corn, cut off the kernels and brown them just a touch in a little olive oil, then follow the recipe from there. Some may find it a little spicy and may want to cut the hot sauce a little, but try it as is first. I think the sauce helps bring out some of the other flavors.

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Tom

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Reviewed: Jul. 25, 2009

Great salad, the dressing is perfect. I used a bag of frozen corn that I thawed vs. fresh to save on time. Other than that I didn't change a thing.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 6, 2009

I wanted something different to take to our boat club picnic and this fit the bill. I especially loved that it did not have mayo so I did not need to worry about the heat. Everyone loved it and asked for the recipe! Instead of fresh corn I used one bag of thawed Birds Eye frozen Baby White Corn. It was fantastic!!!

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DMar

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Reviewed: Jun. 22, 2009

I made this for a block party and it was gone fast! I love the freshness of the veggies and cilantro. I will definitely make this again. I added fresh cut cherry tomatos and it was delicious! My husband couldn't keep out of it long enough to get it to the party!

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RavenQ

Cooking Level: Expert

Home Town: Indianola, Iowa, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jun. 14, 2009

This salad had a really great blend of flavors - very fresh and yummy. I made the mistake of serving it just a few hours after putting the dressing on. It was very limey and although good not quite perfect. However, after letting it set overnight it was absolutely fabulous. The lime flavor mellowed and was really, really good. I would make this one day before serving when I make it again.

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JSDKBSALZWEDEL

Cooking Level: Expert

Home Town: Granton, Wisconsin, USA

Living In: Marshfield, Wisconsin, USA

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Reviewed: May 27, 2009

Such a fresh flavor! I love the cilantro lime dressing. I cheated and used frozen corn (not quite sweet corn season yet). I just cooked the corn in a little water, let it cool, then tossed with the other ingredients. It's best if you make ahead of time to let the flavors meld together.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: May 18, 2009

I often make a salad like this in the summer. Especially when there's left over grilled corn. Omit the sugar if using sweet corn and it's fresh. Sometimes we add a can of cumin flavored black beans too. But this salad is GREAT as it is (minus sugar.) Great, fresh flavor. We give it five stars.

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CJ McD

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Nov. 9, 2008

Love it

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ANGELINA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Sep. 29, 2008

not that good. The recipe seems to be missing something.

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CHERIBOB3

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Sep. 25, 2008

This is worth a try! I had some limes and cilantro to use up and came accross this recipe. I served it as a side with steak (not really mexican but they worked VERY well together). I sauteed all of the vegies together so they were cooked then added the sauce to it. For the hot sauce, I used some stuff we got on a vacation in St. Lucia and it is VERY HOT! 1 tblsp made this a very hot dish! The sauce has a sweet, hot mustard taste and complimented this dish well.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Sep. 14, 2008

This is a great idea on how to use up leftover grilled/roasted corn. However the flavors just don't blend well. If I make this again, I will measure the lime juice. I had three limes and the taste of lime was overpowering - also, too much cilantro - initially no one in my family liked this recipe. It took a lot of adjusting to get the flavors to blend into a dressing that I could actually serve and not kill the taste of the roasted corn - if you're not a "foodie" then you could save a lot of time by using your favorite citrus dressing as a substitute for the homemade dressing. My next go will be with a cream/mayo based dressing with a little smoke flavoring added to enhance the roasted corn.

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Hapy2cu

Cooking Level: Expert

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Reviewed: Sep. 14, 2008

Loved this! Perfect for lunches.

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pinklollipopgirl

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Reviewed: Aug. 25, 2008

This was an absolutely yummy recipe. I didn't grill the corn because I had already removed the husks, so I boiled it and then fried it for a couple of minutes with a little butter. I lucked out with some very fresh, sweet corn. Loved the flavors - I might have added a little extra hot sauce ;) I also found the cilantro was key (if you like cilantro). Thanks for sharing - this will become a mainstay in our household in the summer!

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Jodi

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

Everyone who tries it asks for the recipe. I don't roast the corn, just boil it for 7 minutes. I also don't use a full cup of cilantro in the dressing as I find it too strong.

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Cheryl

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Reviewed: Jul. 4, 2008

I am invited to a 4th of july picnic and I plan to bring this dish because I know it will go great with whatever they put on the grill...burgers, chicken or ribs. This is light, refresing, and tastes great.

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ColumbLola

Cooking Level: Expert

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Reviewed: Jun. 28, 2008

I love this receipe and I emailed it to my family! I added a can of rinsed and drained black beans and it substantial enough for a meal in and of itself!

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ms4423

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Portage, Michigan, USA

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Reviewed: Apr. 20, 2008

This recipe was pretty good...even my son liked it! I did make a few adjustments: I only used 1/2 a red onion and that was plenty. I added a can of black beans. The sauce seemed a little bland, so I added more hot sauce, a splash of cider vinegar, a dash of taco seasoning (I already had it out for another recipe) and some cumin. It was a hit! :) A tip for de kerneling the cob: use a large bowl and a small bowl. Turn the small bowl upside down and put it inside the large bowl. Stand the ear of corn up on the upside down bowl and run your knife down along the edge of the cob. All of the kernels will fall into the bigger bowl, instead of all over your counter. :)

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KERI KENNELLY

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Southwestern Roasted Corn Salad

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