Fresh corn-rice salad

Overhead view of a bowl of Fresh corn-rice salad.

Print Recipe

5 from 1 vote

A simple, not-so-traditional salad with rice and fresh corn.

Total Time35

Course: Side Dish

Cuisine: American

Keyword: corn, rice, salad

Servings: servings

Calories: 978kcal

Author: Tricia

Ingredients

4 ears fresh corn
1 ½ cups cooked long grain rice cooled
2 cups grape tomatoes or cherry halved
1 cup fresh arugula or baby spinach leaves
1 small red onion thinly sliced
1 fresh jalapeno chili thinly sliced
2 tablespoons rice vinegar
2 tablespoons olive oil
Sea salt
Freshly ground black pepper

Instructions

Clean the corn and cook in lightly salted boiling water for 3 minutes. Drain and cool. Cut the corn off the cob reserving the long planks. Combine the cooled rice, tomatoes, arugula, onion, and jalapeno chili. Place the corn planks on top using a spatula. Drizzle with vinegar and oil. Season with salt and pepper and serve!

Notes

Adapted from Better Homes and Gardens All-Time Favorites Cookbook

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition