Broiled Corn and Rice Salad Recipe

Name: Broiled Corn and Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 16-ounce package frozen corn kernels, thawed; 1 tablespoon vegetable oil; 1 teaspoon sugar; 3 cups cooked rice, chilled; 2 medium tomatoes, chopped; 1/3 cup chopped green onions; 1/2 cup chopped celery; 1/2 cup chopped fresh cilantro; 1/3 cup olive oil; 2 tablespoons Dijon mustard; 1 tablespoon red wine vinegar; 1 garlic clove, mashed into a paste in a garlic press or with the broad side of a knife; 1/2 teaspoon kosher salt

Servings: persons

One 16-ounce package frozen corn kernels, thawed
1 tablespoon vegetable oil
1 teaspoon sugar
3 cups cooked rice, chilled
2 medium tomatoes, chopped
1/3 cup chopped green onions
1/2 cup chopped celery
1/2 cup chopped fresh cilantro
1/3 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 garlic clove, mashed into a paste in a garlic press or with the broad side of a knife
1/2 teaspoon kosher salt

1
HEAT the broiler.
2
PLACE the corn in a 9 x 13-inch pan or on a rimmed baking sheet.
3
Coat the corn with the oil and sprinkle with the sugar.
4
BROIL the corn about 4 inches from the heat source until lightly browned in spots, 5 to 7 minutes.
5
Stir once or twice while broiling.
6
COMBINE the corn, rice, tomatoes, green onions, celery, and cilantro in a large bowl.
7
WHISK all the dressing ingredients in a small bowl.
8
Toss the salad with the dressing.
9
Skip our dressing and stir up some bottled vinaigrette with a spoonful of Dijon mustard or smoked paprika.

784

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 16-ounce package frozen corn kernels, thawed, 1 tablespoon vegetable oil, 1 teaspoon sugar, 3 cups cooked rice, chilled, and more.

Yes, Broiled Corn and Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broiled Corn and Rice Salad

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