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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Recipe Summary

prep:
25 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
8
Yield:
8 to 12 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.

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  • Cover, and chill for 45 minutes to an hour. Stir before serving.

Cook's Note:

You can substitute fresh corn that has been cut off the cob. Just blanch the corn briefly in lightly sugared and salted water.

Nutrition Facts

118 calories; protein 4.1g 8% DV; carbohydrates 27.8g 9% DV; fat 1.3g 2% DV; cholesterolmg; sodium 472mg 19% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2008
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. Read More
(32)

Most helpful critical review

Rating: 3 stars
12/04/2006
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. Read More
(3)
66 Ratings
  • 5 star values: 41
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/10/2008
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. Read More
(32)
Rating: 5 stars
06/08/2008
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. Read More
(29)
Rating: 4 stars
07/07/2014
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. Read More
(24)
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Rating: 4 stars
05/25/2007
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. Read More
(23)
Rating: 4 stars
10/04/2004
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! Read More
(17)
Rating: 5 stars
10/19/2006
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! Read More
(17)
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Rating: 5 stars
08/24/2009
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. Read More
(8)
Rating: 4 stars
08/25/2009
This is a very fresh tasting salad with no oil which I enjoy. The onion was a little overpowering but that is definitely something I can just cut back on for my taste. Read More
(7)
Rating: 4 stars
09/02/2003
It's a really nice summer-salad recipe; if you are a cilantro fan like me. My friends either love it or hate it. The salad gets a little watery after it sits. I think it's the canned corn. Read More
(5)
Rating: 3 stars
12/04/2006
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. Read More
(3)