Website of the Year India 2016

Roasted Corn and Rice Salad Recipe

Roasted Corn and Rice Salad is a popular American Salad
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
American Recipe
Technique :
Roast Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes

Take a look at more Salad Recipes. You may also want to try Healthy Mango Summer Salad, Best Brinjal Salad, Easy All fruit salad


  • 2 cups - uncooked basmati Rice
  • 1 litre water
  • 8 Corn kernels cut from cob
  • 1/2 cup - minced fresh Basil
  • 3 tomatoes, peeled, seeded and diced
  • 1 large red onion, diced
  • 6 green onions, chopped
  • 3 tbsp - Corn oil
  • 1 lemon, juiced
  • 1/2 cup - red Vinegar
  • 1/2 cup - Corn oil
  • 1 tbsp - white Sugar
  • pepper to taste
  • salt to taste
  • How to Make Roasted Corn and Rice Salad:

    1. In a medium pot bring the basmati rice and water to a boil.
    2. Reduce the heat to low, cover, and simmer for 20 minutes.
    3. Preheat the oven to 400 degrees F (200 degrees C).
    4. In a bowl toss the corn kernels with 3 tablespoons corn oil.
    5. Spread the corn on a large baking sheet. Bake for 15 minutes, stirring occasionally, until lightly browned.
    6. Remove from heat and cool.
    7. In a bowl, mix the lemon juice, red vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
    8. In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion and green onions.
    9. Cover and chill at least one hour before serving.


    Bawarchi of the Week

    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

    know more
  • Quick Rice Kheer

    Quick Rice Kheer


  • Chicken Kheema

    Chicken Kheema


  • Punjabi Mutton Curry

    Punjabi Mutton Curry