The unique flavor of basmati rice and the rich nuttiness of roasted corn are highlighted by fresh lemon juice and basil in a salad thats always a crowd pleaser at our summer barbecues. This salad is best served well chilled.

Roasted Corn And Basmati Rice Salad Ingredients

  • 2 cups uncooked basmati rice

  • 1 quart water

  • 8 ears corn, kernels cut from cob

  • 3 tablespoons corn oil

  • 1 lemon, juiced

  • cup red wine vinegar

  • cup corn oil

  • 1 tablespoon white sugar

  • cup minced fresh basil

  • salt and pepper to taste

  • 3 tomatoes - peeled, seeded and diced

  • 1 large red onion, diced

  • 6 green onions, chopped

How to Make Roasted Corn And Basmati Rice Salad

  1. In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.

  2. Preheat 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 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.

  3. In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.

  4. 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 1 hour before serving.

Roasted Corn And Basmati Rice Salad Nutritions

  • Calories: 457.9 calories

  • Carbohydrate: 64.7 g

  • Cholesterol:

  • Fat: 20.5 g

  • Fiber: 4.8 g

  • Protein: 7.7 g

  • SaturatedFat: 2.7 g

  • ServingSize:

  • Sodium: 23.8 mg

  • Sugar: 6.7 g

  • TransFat:

  • UnsaturatedFat:

Roasted Corn And Basmati Rice Salad Reviews

  • This is an excellent side The only thing I disagree with is the chilling part. It is so good at room temp Thanks

  • I stuck pretty exactly to the recipe and took for a picnic with cold meat and it was raved about (spring breakers) - very refreshing.

  • I have made this recipe twice. The first time I made it was for a tex-mex potluck, so I changed it a bit: substituted brown rice for white rice, used frozen corn in place of fresh, used lime juice instead of lemon, used canned mexican-style diced tomatoes in place of fresh, used only about half the dressing, subbed cilantro for the basil, and roasted the purple onions with the corn. I think we may have added some homemade salsa and crushed red pepper also. But it was absolutely amazing Just about a different recipe. The second time I made it, I followed the recipe. It was ok, still too much oil and too much dressing overall, and used brown rice and frozen corn again. Pretty good, but not as good.

  • This makes a HUGE salad. Way more than 8 servings. I served twenty people and still had tons left-over. I cheated and used the one pound bag of roasted corn from Trader Joes. Super easy that way and it has great flavor. Probably better than I could do myself. I didnt use the red onion because I was already serving another salad that had it in there. And I did swap out fresh tomato for sundried julienne strips, because when they are out of season, I dont think they are worth the price. I would recommend olive oil over corn oil. I had to double the basil in order to get the flavor to come through. Could probably use a little more spices. Kind of bland for me.

  • This is a great and refreshing side, and very easy to prepare The corn adds fantastic flavor when paired with the rice, tomato and onion. Having followed the recipe to the letter, I think next time Ill use a little less oil in the dressing itself, but overall a really interesting and tasty dish

  • This is a great basic recipe that makes TONS...just modify to your taste. I even added sour cream to make it a creamy base once, and added red peppers and other veggies on hand to suit our taste. If you follow this recipe, you better want alot of salad.

  • This was very good, but it made a ton of food (youll really need a LARGE bowl for this), and it lasted me for almost a week. The Woman I Love tried some of the leftovers, and she liked it a lot too.This recipe represented two "firsts" for me: Id never cooked with basmati rice before; and Id never cut corn off the cob before (which was tedious and messy the first time, but Ill do better next time). I followed the recipe to the letter. One funny thing, though. The corn never got "lightly browned". I kept adding 5 minutes at a time to the original 15 minutes. I finally gave up at 35 minutes - the corn was cooked, no doubt, but still not browned that I could see. I wonder why that was?All in all, this was a great recipe. It takes a bit of time to make (I dont enjoy peeling, seeding and dicing tomatoes), but the final result is very tasty and will go a long way (I found that the "8 servings" amounts to 8 pretty full plates of the stuff).

  • Made this tonight to go with our steak tips and it was delicious. Very refreshing. I used Jasmine rice, since that was what I had on hand. I happened to have some roasted almond slivers which I tossed in just before serving...yum

  • Was very good next to grilled chicken breast with cucumber and pepper relish.

  • I didnt use as much vinegar, or oil because I ended up not having quite enough (about half of what I needed), and I didnt have enough time to fully chill it, but it turned out fantastic I think it might be too vinegary if you use as much (but Im not positive). The dish was very pretty and vibrant, and I served it with tomatoes and scallions and rack of lamb with Beaujolais honey sauce and it went very well I also though it tasted better room temp. as opposed to chilled. Im for sure making this one again

  • Very tasty and unique. I modified this according to what was in my cupboard. Instead of corn and tomatoes, I added bellpepper, walnuts and cranberries and some red onion. I also used olive oil in place of corn oil. I look forward to using corn and tomatoes on next try.

  • Easy and tasty

  • Well received by many. I made it for a pot luck at work, doubling the recipe, and only heard positive comments. I found the recipe called for a bit too much oil. I also added a bit of cumin to add a little more flavour that wasnt acidic.

  • This was delicious I added crumbled feta and served with Tabbouleh and hummus with flat bread

  • LOVE this side I made this to go with burgers and brats on the grill. Everyone loved it. Very light and east to make.

  • I really liked this recipe. Made a couple of changes, lessened the oil, added roasted peanuts and I did the corn in a frying pan on the stove. Worked great and tasy. thanks

  • I was excited to try this after all of the great reviews I read, but it just didnt work for us. I followed the recipe as written, but it was way too tart, and it made quite a bit more than 8 servings. My husband couldnt finish his and Im not looking forward to eating the leftovers, but I hate to throw away all that food after all of the time and effort put into it. Sadly, I wont be making this again.

  • AMAZING... and thats just trying it warm. I couldnt wait to see what everyone was raving about and boy were they right I DID make one change. I was out of red wine vinegar so I substituted 1/2 white wine vinegar and 1/2 champagne vinegar and it was perfect

  • Easy and good, even for a bachelor like me.

  • I found this rice too sweet, however my husband loved it. Next time I would use less red wine vinegar.

  • For folks who think a recipe makes to much there is a option you know to change the amt to feed.? It is at the top of the recipe and you change it from 8 to four services and it automatically changes the portions used.