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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Fresh Corn Rice Salad Recipe

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This recipe for Fresh Corn Rice Salad is from Shirley's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ears of fresh corn
1 1/2 cups of cooked rice (cooled)
1 pint of cherry or grape tomatoes halved
1 cup fresh arugula
1 small red onion cut in thin wedges
1 fresh jalapeņo pepper thinly sliced
2 tbsp. rice vinegar or red wine vinegar
2 tbsp. olive oil
Directions:
Directions:
Husk corn and remove the silk. Cook the corn in boiling water that is lightly salted for 3 minutes. Remove corn and let it cool. Cut the corn off the cob in planks (see planking corn below).
Combine cooked rice, tomatoes, arugula, onion, and jalapeno pepper. Transfer to serving bowl. Top with corn. Drizzle the vinegar and olive oil. Season to taste with salt and pepper.

Planking corn: Place an ear on it's side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side of the corn, rotate and repeat until all sides are removed. Use a spatula to gently remove planks. Try to leave it in whole pieces. (not separated)

 

 

 

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