Reviewed: Sep. 10, 2009

This was good and two ears of corn was PLENTY for four of us. Company was a little late so I kept it on the stove for a while so it wouldn't be cold...it made the onion more brownish than purple and too soft compared to the corn. I agree, crunchier purple onions are perfect in this and the result is beautiful! Next time I'll add the corn before adding the onion.

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HomemakerSuzy

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Aiea, Hawaii, USA

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Reviewed: May 28, 2009

AMAZING! However it was winter when I prepared this so fresh corn wasn't easily found. I used two cans of corn drained and rinsed! Corn has always been a blah side dish in my family now everyone loves it prepared in this way! Thank you for the recipe.

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goodeats&sweetsweets

Cooking Level: Intermediate

Home Town: Cullman, Alabama, USA

Living In: Mobile, Alabama, USA

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Reviewed: May 22, 2009

I followed the recipe exactly as stated, except I doubled it. This was so much better than plain corn. I don't make corn too often, and probably will only use this recipe once in a while, but it will definitely be a repeat. I did notice that the recipe stated that it serves four and you are only supposed to use two ears of corn. I'd use more than two ears if cooking for four, probably one ear per person with maybe an extra thrown in for good measure! There was no way my doubled recipe would serve eight! There were only two of us, but I used four ears because I wanted leftovers : )

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: May 28, 2008

Really enjoyed this warm salad. I used a sweet onion and some dried herbs as they were all I had on hand and it turned out great with our grilled pork chops.

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KRUTHRUFF

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Reviewed: Oct. 25, 2007

This was really good, and really simple. I used canned corn for time and I only had a vidalia onion at home, I'm sure it's even better right off the cobb! I also used dried parsley & chives, which was still very good. As many others, I cooked the onions longer just because my boyfriend doesn't like to know they are in there. I my self would rather have the onions crunchier as in the recipe. Thanks for posting it!

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lboogie

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Fishkill, New York, USA

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Reviewed: Aug. 28, 2007

This is my new favorite way to serve corn!! Instead of red onion I used a Vidalia, also I sauted the onion until it was soft and then added in the corn. Use fresh corn for sure, it's definetly worth the hassle to remove the kernels yourself!! The dish is slightly sweet but not over powering, good either warm or cold.

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FutureChefShay

Cooking Level: Expert

Home Town: Chippawa, Ontario, Canada

Living In: Welland, Ontario, Canada

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Reviewed: May 13, 2007

4.5 stars - I substituted a large shallot for the red onion. I also let the shallot cook for a while before adding the corn. I don't like raw onion. Very good recipe.

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