🌽 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
- Cook the corn: Husk the corn and remove the silk. Boil in lightly salted water for 3 minutes. Remove and let cool.
- 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.)
- Combine: In a large bowl, mix the cooled rice, tomatoes, greens, red onion, jalapeño, and corn. Add beans if using.
- Dress: Drizzle with the vinegar and olive oil. Toss gently until evenly coated.
- Season: Add salt and black pepper to taste.
- 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.
Fresh • Colorful • Perfect for Summer Gatherings 🌽🍅🥗
