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Roasted Corn and Rice Salad Recipe

Roasted Corn and Rice Salad is a popular American Salad
Author :
On :
Friday, 3 June, 2016
Category :
Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
American Recipe
Technique :
Roast Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 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.


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