It was a refreshing salad. I used frozen corn that was thawed first. It was ok like that but I prefer corn cooked. I am using this as an idea for roasted tomatoe and corn salad, which is also delicious. I roast the corn and cherry tomatoes with olive oil and dried basil in the oven at 400F for 9 minutes and then toss it with this recipe's vinaigrette.

We loved this recipe! I added cilantro and black beans as one user suggested and it made a wonderful simple meal!

This was very fresh-tasting and yummy. My only complaint is that there was a little too much liquid, but that may have been because I used large tomatoes which I seeded and diced. Overall, it was a hit and I'll surely make it again.

Ok, I have tried many different salad ideas from this website, and this one takes the cake! I think because I used homegrown corn, tomatoes, and cucumbers, it had such a wonderfully sweet intensity. I stuck to the exact recipe and there really is no reason to change a thing! My only recommendation is to go to a farmers market if you don't have your own garden and buy fresh local produce instead of buying the tasteless tomatoes and corn at the grocery store.

Its very rare that I follow a recipe exactly; however, I did follow this one, and I am very glad I did. I used no-added salt canned sweet corn, fresh basil and tomatoes from my garden and a cucumber from the store. This recipe was excellent. It will be added to my favorites and made often. Thank you!

This was easy but i found it a little bland

This was really yummy. I used frozen fresh corn that I had frozen last fall. I also added a couple teaspoons of fresh lemon juice. I know the bottled is more convenient and less expensive but fresh is the way to go for lime and lemon juice.

This was a hit at the dinner table. I made this as a side dish with chicken using organic cherry tomatoes from the farmers market. yummy!

Since I'm the chef, I'm the reviewer and I thought this was a great, refreshing, change-of-pace side dish. My husband said it was good but preferred the Cherry Tomato Salad recipe from this site because he likes the sourness of olives and vinegar rather than the slightly sweet dressing of this recipe. I think I'll try fresh corn or canned corn next time though, because frozen corn and get kind of gummy and chewy.

Really liked this. I tweaked it a bit: I used lemon juice since I didn't have any lime. Added very finely diced vidalia-type onion, didn't have any cucumbers. This is definitely a keeper.

8/7/08 Only three stars because it needs a little tweaking for our taste. The basil was too strong and the rest of the dressing was too bland. I think this improves with marinating which we did not do. The salad was much better the next day. I would reduce the olive oil (1T?), increase the lime juice (1 lime or 4t?), and eliminate the salt. (It makes the cucumbers weep.) Red or green onion would be good in this. If you change from basil to cilantro, you have a different salad. It would be a big change in taste. I will definitely make again and report how my modifications tasted.

Quite yummy and healthy. Took this to a potluck - it was the only dish with nothing left at the end of the party. Appeals to young and old and is a breeze to make. I was surprised that the basil went over so big.

Excellent salad! It was a big hit with my "picky" grandma. She even wants me to make it for our Sunday dinner.

I used fresh corn cut off the cob and microwaved for 3 minutes. It not only tasted great but it was very pretty, with all the color contrasts. I will definately make this again. It was great- very fresh summer tastes.

Yum! I did not alter this at all, and it got rave reviews. I served it as a side to grilled steaks. I think the dressing really makes this recipe!

This was yummy and Oh So EASY which makes it even more yummy. I made it the afternoon before dinner and let it sit in the fridge about 2-3 hours before serving. I thought the mix of lime, basil and sugar was just perfect. I could see throwing some black beans or even maybe brown rice and cooked chicken in here next time to make it more of a one dish meal. Thanks for the great treat!

This is a great recipe to give a taste of "summer" when there really aren's many summer veggies in season. I used frozen white sweet corn, which worked really well. I love that you can make it well ahead of time, and it keeps well until time to serve. Like some of the other reviewers, I too decided that it needed something to give it more pep and perhaps improve the appearance. I added about 1/2 cup of diced red onion after tasting it, then and about 1/4 pound of baby spinach (the bagged kind) just before serving. This got RAVE reviews at my first dinner party in a very long time. I'll definitely make this again.