Recipe

Fresh Corn - Rice Salad Recipe

Add Step-by-Step Photos	Fluffy24 / All my dishes 1 year, 5 months ago Light and refreshing salad. Oh so good. Prep:20m Cook:3m Servings:6	Fluffy24
	easy and delicious

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Fans

sday5

bamma

lincolntoo

Ingredients

4 ears fresh corn

1-1/2 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 Tbsp. rice vinegar or red wine vinegar

2 Tbsp. olive oil

Directions

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).

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

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

Note: 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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Comments

sday5 1 year, 5 months ago said:
You got my five. I love fresh corn and with arugula it is over the top.

krumkake 1 year, 5 months ago said:
Sounds fantastic - I've found so many good salads on here this summer, and this is another to add to the collection...delicious!

lincolntoot 1 year, 5 months ago said:
Awesome! 5 forks from me! Can't wait to make - love the jalapeno's!

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