Fresh Corn and Rice Salad

Lakeside Fun

Fresh Corn and Rice Salad is the perfect side dish for your spring and summer cookouts.

Fresh Corn and Rice Salad
Makes 8 to 10 servings
  • 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
  1. 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.
  2. 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.
  3. In a large bowl, combine rice, corn kernels, cherry tomatoes, and remaining ingredients, tossing gently to combine. Serve immediately.

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