Fresh Corn-Rice Salad

 

🌽 Fresh Corn-Rice Salad

A bright, fresh summer salad that's perfect for cookouts, potlucks, or a light lunch.

Prep Time: 20 minutes
Cook Time: 3 minutes
Chill Time: 1 hour (optional)
Yield: 10–12 servings

Ingredients

• 4 ears fresh corn
• 1½ cups cooked  rice, cooled
• 1 pint cherry or grape tomatoes, halved
• 1 cup fresh arugula (or chopped lettuce, as pictured)
• 1 small red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 2 tablespoons rice vinegar or red wine vinegar
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

Optional Additions 

• 1 can white beans, drained and rinsed
• Extra chopped lettuce for more crunch

Instructions

1. Cook the corn: Husk the corn and remove the silk. Boil in lightly salted water for 3 minutes. Remove and let cool.
2. Cut the kernels: Slice the kernels from the cob. (You can also cut the cobs into smaller sections for presentation, as shown in your photo.)
3. Combine: In a large bowl, mix the cooled rice, tomatoes, greens, red onion, jalapeño, and corn. Add beans if using.
4. Dress: Drizzle with the vinegar and olive oil. Toss gently until evenly coated.
5. Season: Add salt and black pepper to taste.
6. Serve: Chill for 1 hour or serve immediately at room temperature.

Tips

• Leftover cooked rice works perfectly.
• For a smoky flavor, grill the corn instead of boiling it.
• Add crumbled feta or avocado just before serving.
• Keeps well in the refrigerator for up to 3 days.

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Fresh • Colorful • Perfect for Summer Gatherings 🌽🍅🥗

Walter's Pie

 

WALTER’s PIE

¼ cup butter

32 reduced fat butter crackers

¼ cup sugar

1 tsp. cardamom

1 5.1 oz. box vanilla instant pudding

1¾ cup skim milk

¼ cup fat free sour cream

 

Preheat oven 375º.

 

Place mixing bowl (preferably metal) in freezer.

 

Crush the crackers in food processor or other crushing gadget. Combine with sugar and cardamom and mix well. Melt the butter and pour over mixture. Press into pie plate up the sides making a crust. Bake in 375º oven for 10-15 minutes, (until golden).

 

In frozen bowl, combine milk, sour cream and pudding mix and blend well.  Pour into cooled cracker crust. Let set up for about 2 hours. Serve with chocolate syrup, or if you’re going for healthy, fresh strawberries and blueberries.

 

*Walter was the name of a stuffed dog toy I had when I was a little girl. 

(I'm working on a new cookbook and I love how AI takes my picture and recipe and turns it into a cool looking recipe card).

Michigan Rocks

 

My cousin, Eric sent us a batch of these cookies over Christmas last year.  I've been bugging him for the recipe ever since.  He finally sent to me for my birthday so I had to share.  They are so good.  I'm working on a new cookbook and these will be included...isn't the page cool?

Ingredients: 

1 cup butter

1½ cups sugar

3 well beaten eggs

1 tsp. baking soda

3 Tbsp. sour cream

½ tsp. vanilla extract

1 cup finely chopped walnuts

1½ cup chopped date

1 tsp. cinnamon

½ tsp. salt

3½ cups all-purpose flour

Directions:

Mix butter, sugar and the well beaten eggs together.  Dissolve the baking soda in the sour cream and add to the butter mixture with the walnuts, dates, and vanilla extract.

Sift together the cinnamon, salt and flour and then stir into the mixture.

Chill for at least one hour.

Drop by rounded teaspoonful or tablespoonful portions, 2 inches apart on parchment paper lined cookie sheets.

Bake at 350º until set. —17 minutes in my neck of the woods — Just until when touched lightly with a finger, almost no print remains.

Makes 4 dozen.

©Crackerberries Kitchen 2026