For a smoky flavor, grill the corn on the cob until slightly charred before cutting off the kernels. Feel free to add other vegetables such as bell peppers, cucumbers, or zucchini to the salad for added texture and flavor. If you don't have fresh basil, you can use 1-2 teaspoons of dried basil, but fresh is highly recommended for the best flavor. The salad can be made a day ahead and stored in the refrigerator. The flavors will continue to develop over time.
Roasted Corn and Basmati Rice Salad
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME2 hrs
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SERVING8 People
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VIEWS85
Experience the vibrant flavors of summer with this delightful salad. The aromatic basmati rice perfectly complements the sweet, roasted corn, while a zesty lemon-basil vinaigrette ties it all together. Served chilled, it's a refreshing and crowd-pleasing dish for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Fiber5 g
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Protein8 g
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Saturated Fat3 g
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Sodium24 mg
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Sugar7 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCook the Rice: In a medium pot, combine the basmati rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork and set aside to cool slightly. (20 minutes)
02
StepRoast the Corn: Preheat your oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons of corn oil until evenly coated. Spread the corn in a single layer on a large baking sheet. Bake for 15 minutes, stirring occasionally, until the kernels are lightly browned and slightly caramelized. Remove from oven and allow to cool completely. (15 minutes)
03
StepPrepare the Vinaigrette: In a small bowl, whisk together the lemon juice, red wine vinegar, 1/2 cup corn oil, white sugar, minced fresh basil, salt, and pepper to taste. Whisk until well combined and emulsified.
04
StepAssemble the Salad: In a large bowl, gently combine the cooked basmati rice, roasted corn kernels, diced tomatoes, diced red onion, and sliced green onions. Pour the lemon-basil vinaigrette over the salad and toss gently to coat all the ingredients evenly.
05
StepChill and Serve: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld together. Serve chilled and enjoy!
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Elisha Wuckert
Jun 2, 2025Followed this recipe exactly and it was amazing. I especially loved the tip about grilling the corn, it adds a wonderful smoky flavor.
Santina Legros
Jan 19, 2025I made this for a potluck, and it was gone in minutes! I got so many compliments.
Kylie Schultz
Jan 4, 2025The lemon-basil vinaigrette is the perfect complement to the sweet corn and nutty rice. I will definitely be making this again!
Crystal Sipes
Oct 25, 2024This salad was a huge hit at our barbecue! Everyone loved the fresh flavors and the combination of the rice and corn.
Meta Lynch
Aug 19, 2024I added some grilled chicken to make it a complete meal, and it was delicious!
Myra Stark
Aug 12, 2024I thought it was a bit too acidic, so I added a teaspoon of honey to the vinaigrette. It balanced the flavors perfectly.