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Roasted Corn and Rice Salad

Recipe by
Total Time:
2 hours
Rated 3 based on 100 votes
Course: Salad Recipe
Technique: Roast Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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  • 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

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