Reviewed: May 13, 2008

This recipe has tons of flavor. It's almost like a relish. Great summer dish for bbq's or potluck. My husband does not like red bell pepper, so I used green, but it's otherwise perfect. Loved it.

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6 users found this review helpful

Reviewer:

w/_a_grain_of_salt

Cooking Level: Expert

Home Town: Livermore, Kentucky, USA

Living In: Owensboro, Kentucky, USA

Reviewed: Oct. 11, 2007

What a lovely idea for a recipe! Im very surprised it hasnt been rated yet! I got interested in the recipe, because i got braces recently, and so i cant really eat corn on the cobs normally (however much i love them!) Ok, i think this recipe yould be awesome: WITH these adaptions: Instead of the garlic powder, use 3 cloves of garlic, crushed. Use 1 whole red pepper. Use 1/2 the lime reccomended. So im giving it a good rating, mainly because i believe that with these alterations, this would be a brilliant recipe. We actually served this warm instead of as a salad, and it worked out fab.

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12 users found this review helpful

Reviewer:

Melanie Booth

Cooking Level: Professional

Living In: Bath, Somerset, England, U.K.

Reviewed: Jul. 14, 2008

Such a great recipe. I did use canned sundried tomatoes, and it was still awesome! Even my 2year old loved it, I think its the lime that really adds the yummy flavor. Thank you!

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11 users found this review helpful

Reviewer:

jaynjaime

Reviewed: Aug. 3, 2008

This salad takes a little bit of effort but is well worth it. This by far is one of the best ways to serve corn. Between the lime juice and the cracked pepper it really has a bite to it. I loved it!

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7 users found this review helpful

Reviewer:

borofirefighter

Cooking Level: Intermediate

Home Town: Edinboro, Pennsylvania, USA

Reviewed: Aug. 18, 2012

I had some leftover corn on the cob that I had cut off the cob. I've had this recipe in my box for quite a while. Glad I remembered it was there because this was a very good salad to use it up. We enjoyed the mixture of seasonings and the red peppers and sun-dried tomatoes. The lime juice pulled all the flavors together. The first time I served it, it was at room temp. The next time it had been refrigerated, enjoyed it both ways. Thanks Linriyum for sharing.

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4 users found this review helpful

Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jun. 2, 2008

I wasn't sure how this would turn out as I am not a big fan of sun-dried tomatoes, but it was really good. Nice balance of acidity and sweetness. Great crunchy texture too.

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7 users found this review helpful

Reviewer:

Tovah1013

Reviewed: Jun. 18, 2011

Really good. I did not use as much of the sun dried tomatoes, nor as much salt. I used fresh garlic and a good bit of it, olive oil instead of butter, more lime juice, and no parsley. So, I suppose this was not really the same recipe. Still, I think it was a great idea.

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6 users found this review helpful

Reviewer:

jenny davis

Reviewed: Jun. 23, 2011

Delicious! I cut the recipe in half to give this a try and I'm glad I did. I used olive oil vs. melted butter and added a pinch of sugar to the lime juice. I also used minced garlic vs. garlic powder. Overall, very good!

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42 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 26, 2011

It was very good. I didn't have sun-dried tomatoes so I cut some grape tomatoes in half and grilled them and then folded them into the corn right before serving.

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6 users found this review helpful

Reviewer:

cindyinpa

Reviewed: Oct. 8, 2012

The first bite was good but then I started to not like the corn with the lime so much. The ingredients did sound yummy though...maybe leave out the lime next time and try lemon...

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1 user found this review helpful