1½ cups long-grain rice, cooked according to package directions
4 ears fresh corn, shucked
2 cups cherry tomatoes, halved
¼ cup minced green onion
3 tablespoons vegetable oil
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon hot sauce
½ teaspoon salt
¼ teaspoon ground black pepper
Instructions
Spread cooked rice in a single layer on a rimmed baking sheet. Cover and chill for at least 4 hours, or refrigerate up to 24 hours.
In a large saucepan, combine corn and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes or until corn is tender. Drain well. Set corn aside until cool enough to handle. Using a sharp knife, cut corn kernels from cob.
In a large bowl, combine rice, corn kernels, cherry tomatoes, and remaining ingredients, tossing gently to combine. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/fresh-corn-and-rice-salad-recipe/