Recipe by Twila Davis Reed
"An exciting, cool and refreshing side salad that goes great with grilled meat. Fantastic for get-togethers. You WILL be asked for the recipe! Reserve a piece of sliced tomato and a few cilantro sprigs for garnish."
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3 (11 ounce) cans
whole kernel corn
sweet onions, cut into thin strips
green onions, chopped
cilantro leaves, minced into tiny strips
kosher salt to taste
Yes, rating my own recipe, but mostly to let people know they need to drain the canned corn well and squeeze the liquid from the tomatoes before they chop them. Otherwise, the mixture gets a little soupy as it sits.
Also, use the plain, unsweetened and unflavored rice vinegar. The combination of the rice vinegar with the lime juice creates a cleaner, crisper taste. And for fun, taste and to make it even prettier, don't be afraid to add a little of the lime zest.
I also have found that the "Niblets" type of canned corn seems to work best in this recipe. Either that or very lightly blanched fresh corn.
This was very pretty but bland. I made it for Thanksgiving, because I thought it would make a good side and it pretty much sat untouched. If I make it again, I will skip the rice vinegar (too sweet) and use something else.
This is a great warm weather recipe! I'd only suggest that you be careful with the vinegar; I was preparing it in the middle of the night and not paying close attention. I added the full 1/3 cup, rather than adding it 'to taste' ... it was really too much (for my taste). I will be serving this salad again in the next few weeks and will be more careful.
Good tasting and very pretty/colorful salad.
I put some romaine lettuce in mine, along with some cucumber. I subbed white vinegar for the rice, but to give it more zest next time, might try adding red wine vinegar too.
This turned out GREAT! I used fresh corn off-the-cob, subbed parsley for cilantro, and white vinegar for the rice vinegar. I made such a large quantity that I had leftovers for a few days, but it was the first thing everybody went for on kitchen raids!
Very good and very simple. Since I'm the only one in the house who likes cilantro, I just used the corn, tomatoes and sweet onions. I blended enough white vinegar with sugar and water, and it was delicious. Thank you for a recipe that takes less than 10 minutes and is so refreshing on a hot summer day!
Light, colorful salad with a zippy dressing perfect for a summer barbeque! I used tomatoes from my own garden and lightly grilled corn on the cob leftover from dinner the evening before. I found the amount of onions to be somewhat overwhelming on the taste buds, but if you are an onion lover this is the recipe for you. Personally, I will reduce the amount next time I make this recipe as it was quite good. Thank you for the submission Twila, my family enjoyed it.
This recipe was perfect for a summer bbq and everyone loved it. Very easy and tasty. I didn't have rice vinegar so i used apple cider vinegar and added some sugar to taste. I used purple onions and it was excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn, Sweet Onion, and Tomato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 11
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