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

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Recipe Summary

prep:
25 mins
cook:
35 mins
additional:
1 hr
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • In a bowl, mix the lemon juice, red wine 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 1 hour before serving.

Nutrition Facts

458 calories; protein 7.7g 15% DV; carbohydrates 64.7g 21% DV; fat 20.5g 32% DV; cholesterolmg; sodium 23.8mg 1% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2006
This is an excellent side! The only thing I disagree with is the chilling part. It is so good at room temp! Thanks! Read More
(23)

Most helpful critical review

Rating: 3 stars
06/08/2010
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 Joe's. Super easy that way and it has great flavor. Probably better than I could do myself. I didn't 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 don't 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. Read More
(13)
28 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/29/2006
This is an excellent side! The only thing I disagree with is the chilling part. It is so good at room temp! Thanks! Read More
(23)
Rating: 4 stars
11/05/2008
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. Read More
(17)
Rating: 5 stars
05/28/2006
I stuck pretty exactly to the recipe and took for a picnic with cold meat and it was raved about (spring breakers!) - very refreshing. Read More
(17)
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Rating: 3 stars
06/08/2010
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 Joe's. Super easy that way and it has great flavor. Probably better than I could do myself. I didn't 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 don't 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. Read More
(13)
Rating: 4 stars
10/08/2006
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 I'll use a little less oil in the dressing itself but overall a really interesting and tasty dish! Read More
(13)
Rating: 4 stars
05/04/2008
This was very good but it made a ton of food (you'll 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: I'd never cooked with basmati rice before; and I'd never cut corn off the cob before (which was tedious and messy the first time but I'll 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 don't 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). Read More
(10)
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Rating: 4 stars
12/21/2009
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. Read More
(10)
Rating: 5 stars
05/06/2008
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! Read More
(8)
Rating: 4 stars
12/03/2006
Was very good next to grilled chicken breast with cucumber and pepper relish. Read More
(8)