The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 11, 2007
This was great. The key is to use fresh corn.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 17, 2007
I was nice for a change but I dont believe I will be making it again. It sure does make a lot !
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Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada
Living In: Lower Sackville, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 16, 2007
Loved this! We used roasted corn from a previous dinner. I added a can of black beans and chopped jalapeno. Next time I'm throwing in diced avacado. I think it'll go great with the dressing.
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Cooking Level: Intermediate

Home Town: Jersey Shore, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 3, 2007
This recipe is very good. We doubled the hot sauce for additional heat. It was a hit at our house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 27, 2007
Made for dinner last night and everyone really enjoyed this. It did take time to grill corn, but using fresh sweet corn really makes this dish. I'm not sure it would have tasted the same if I had used frozen corn.
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Cooking Level: Expert

Living In: Tomahawk, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 6, 2007
Fantastic. I also added grape tomatoes, and in the future I will add bacon. It would be great served warm if all of the vegetables were roasted in the oven for 15 or 20 min prior to serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 8, 2007
Just finished making and it is awesome! I omited the green pepper and used spanish white onion instead of red. I only had frozen corn so I cooked the corn, onion, and red pepper in a pan with some olive oil. I also didn't have any cilantro so I used parsley and added a little cumin to the dressing. Tastes wonderful, will definately use again.
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Cooking Level: Expert

Home Town: Woolwich, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 28, 2007
Did as others suggested and used frozen corn to start, then roasted it. Made no changes except to add a handful of feta cheese to the dressing as it spun in the blender, which made it creamy and a bit richer. Tangy and bright tasting the first day- a bit bland the second after refrigeration.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 12, 2007
The dressing is amazing!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 26, 2006
This recipe took so much time and had such little flavor, we were very dissappointed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 25, 2006
Tried this for dinner tonight as a side to bbq chicken and it complimented each other well! I did have to alter it a bit, though. I used canned corn & frozen bell pepper strips, which I tossed with some chopped white onion (didn't have red) & 1 tbsp olive oil. Baked it on a baking sheet for about 25 minutes. Cooled it & mixed with chopped cucumbers, a dash of red pepper flakes, & dressing from recipe (minus cilantro because of not having any) and chilled. It was still amazing! Corn salad with a bit of an extra kick! A new favorite! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 9, 2006
very good!! Everyone asked for the recipe!
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Cooking Level: Intermediate

Home Town: Portland, Indiana, USA
Living In: Carmel, Indiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 5, 2005
I made this exactly as the recipe suggests and found it a bit bland. I added about 3/4 ts of cumin and used about 1 ts of sriracha hot chile sauce.
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Cooking Level: Intermediate

Home Town: Summit, New Jersey, USA
Living In: Central City, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 26, 2005
My husband LOVED this recipe. I didn't care for it at all, but I don't like peppers or onion so go figure. It was very potent, but he loved it!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 14, 2005
This was a Great SALAD , I love it. My husband really, really like it. I will be making this for my job pot luck.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 13, 2005
This recipe was time consuming and just plain in taste. I have other recipes with black beans and corn that require so little time and are big on taste. Save the time and expense of this one.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 5, 2005
This was great! I was looking for something different and this hit the spot. Also good with fresh parsley for those who don't like cilantro.
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Cooking Level: Expert

Home Town: North Reading, Massachusetts, USA
Living In: Danvers, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 30, 2005
This was the first time for me makeing a different type of salad...It was a big hit. The roasted corn was great. I will use this one over and over again.
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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Littleton, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 11, 2005
This recipe was delicious and so easy! The only change I made was to use frozen corn instead of fresh, and I grilled it on my George Foreman grill. Turned out fantastic with much less work :) The cilantro dressing is amazing.
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Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 17, 2005
Very tangy - and colourful, too! I make this as a salad with a base of arugula and baby endive, using the bell peppers, onion, and corn as more of a garnish. Yellow bell pepper is a great addition, too.
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Cooking Level: Expert

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