Roasted Corn and Rice Salad

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Roast Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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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 Roasted Corn and Rice Salad

  • 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.