Sweet Corn and Basmati Rice Salad Recipe

Name: Sweet Corn and Basmati Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 3 large ears yellow corn, husked; 1 cup chopped green onions; 2 1/4 cups water; 1 1/2 cups basmati rice*; 1/2 teaspoon salt; 1 1/4 cups coarsely chopped toasted pecans; 3 bunches watercress (about 12 ounces total), stems discarded

Servings: persons

1
Whisk red wine vinegar and mustard in large bowl to blend.
2
Gradually whisk in 1/2 cup oil.
3
Season vinaigrette to taste with salt and pepper.
4
Using large sharp knife, cut corn kernels from cobs.
5
Heat 1 tablespoon oil in heavy large skillet over medium heat.
6
Add green onions; saute 30 seconds.
7
Add corn; saute until corn is crisp-tender, about 5 minutes.
8
Season with salt and pepper.
9
(Vinaigrette and corn mixture can be prepared 1 day ahead.
10
Cover separately; chill.
11
Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
12
Bring 2 1/4 cups water to boil in heavy medium saucepan.
13
Rinse rice in strainer.
14
Add rice and teaspoon salt to boiling water.
15
Reduce heat to low.
16
Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes.
17
Remove from heat.
18
Let stand 5 minutes.
19
Fluff with fork.
20
Mix rice, corn mixture and pecans in large bowl.
21
Mix in vinaigrette and watercress.
22
Season with salt and pepper.
23
Serve warm or at room temperature.
24
*Available at Indian markets and many supermarkets.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1/2 cup plus 1 tablespoon extra-virgin olive oil, 3 large ears yellow corn, husked, and more.

Yes, Sweet Corn and Basmati 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.

That's it — enjoy your meal!

Sweet Corn and Basmati Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions