Reviewed: Aug. 14, 2004

Hubby made this last night. He used canned corn but no other changes and it is delicious. Very fresh and crunchy! And colorful presentation. Would love to try it with the roasted corn!

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Peach822

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2004

I gave it 5 stars because I could eat the whole bowl for dinner. My husband said it was better after it sat for an hour or so and I have to agree. I added an avacado and more hot sauce. Next time I'll add finely minced Jalapino. Pretty time consuming so I don't know how often I'll make it.

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Flashsmith

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Reviewed: Jun. 4, 2004

This is a GREAT recipe, however my family does not like cilantro that much so they hated it. If you like cilantro you will love this!!!!

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lynn

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Reviewed: Mar. 8, 2004

I didn't have fresh corn so I roasted canned corn, tossed with some olive oil, until roasted. It was a good with grilled mushrooms.

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POULTRY FARM

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Reviewed: Jul. 6, 2003

Intense flavor!

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ZANNICA

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2003

I halved this recipe. Too much lime and too much garlic. Otherwise I thought it was terrific. I love roasted corn recipes.

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MUMSEY

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Reviewed: Aug. 9, 2002

My husband and I loved this! It was easy to make, next time I'll double it. I added a fresh tomato too. This is deifinitely one I'll make again and again!

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LYNNE119

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Reviewed: Jul. 23, 2002

The salad is great for a summer BBQ, I added more garlic to the recipe and less onions than the recipe called for. I used the leftover portion in a green salad the next day..really added a lot of flavor!

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ANGELASCHAFFER

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Reviewed: Jun. 16, 2002

I had a lot of family and friends over for a BBQ last Sunday. A good share of them do not care for unusual tastes or anything new, but they all loved this one (except my mother-in-law). Oh well, one our of fifteen is pretty good. We loved it. Will make it again. Thanks Kim!

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NLWALLIN

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 3, 2002

This was a GREAT recipe! I'm not big on green peppers - so I added chopped tomato and avocado. I served it as a salsa with homemade tortilla chips. You could add just about any vegetable that you like. Everyone loved it! I will make this again and again.

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ARMILLER

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Reviewed: May 19, 2002

This was awesome! I tried it tonight with a Mexican dinner w/ chix burritos, refried beans and Mexican rice. This salad was a hit all around!! I did change it by using 1/2 of the oil it called for and it was still delicious. Also, the recipe isn't clear about after you soak it and remove the silk part, then wrap it back up in the husks(I had never grilled corn before). I will definitely make this again, and it is perfect for a Mexican theme, or as it states, for a summer bbq. Try it!

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