Fresh Corn Rice Salad


4 ears fresh corn

1 ½ cups cooked rice, cooled

1 pint cherry or grape tomatoes, halved

1 cup fresh arugula

1 small red onion, cut in thin wedges

1 jalapeño pepper, thinly sliced

2 tablespoons rice vinegar or red wine vinegar

2 tablespoons olive oil


Step 1

Husk corn and remove silk with a stiff brush; rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks (see note).

Instructions Checklist

Step 2

Combine cooked rice, tomatoes, arugula, onion and jalapeño pepper. Transfer to serving bowl; top with corn.

Instructions Checklist

Step 3

Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature. Makes 10 to 12 servings.


To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side of the corn. Rotate and repeat until all sides are removed. Use a spatula to gently move planks to salad.


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