Fresh Corn - Rice Salad
From fluffy24 15 years ago
- 3 minutes to make
- Serves 6
Light and refreshing salad. Oh so good.
Ingredients
- 4 ears fresh corn shopping list
- 1-1/2 cups cooked rice, cooled shopping list
- 1 pint cherry or grape tomatoes, halved shopping list
- 1 cup fresh arugula shopping list
- 1 small red onion, cut in thin wedges shopping list
- 1 jalapeño pepper, thinly sliced shopping list
- 2 Tbsp. rice vinegar or red wine vinegar shopping list
- 2 Tbsp. olive oil shopping list
How to make it
- 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.
People Who Like This Dish 5
- Nhorton Nowhere, Us
- Minklydinkly Nowhere, Us
- sday5 Smalltown , KS
- bamma Lincoln, RI
- lincolntoot Freehold, NJ
- mintymommybee Anderson, IN
- fluffy24 Cranston, RI
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The Rating
Reviewed by 4 people-
You got my five. I love fresh corn and with arugula it is over the top.
sday5
in Smalltown loved it
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Awesome! 5 forks from me! Can't wait to make - love the jalapeno's!
lincolntoot
in Freehold loved it
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Fantastic, it makes an impression for looks and taste!
Minklydinkly
in loved it
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