Roasted Corn and Basmati Rice Salad Recipe

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Most Helpful Positive Review

Aug 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!

—squeaky6

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Most Helpful Critical Review

Jun 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.

—CRAZY4SUSHI

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26 Ratings

May 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.

—Patricia FR

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Nov 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.

—Teresa

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Oct 07, 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!

—dz484

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Dec 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.

—AEMAZA

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May 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).

—NMChef1

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May 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!

—KIKISETTE

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Nutrition

Calories
458 kcal
23%

Carbohydrates
64.7 g
21%

Cholesterol
0 mg
0%

Fat
20.5 g
32%

Fiber
4.8 g
19%

Protein
7.7 g
15%

Sodium
72 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Corn and Basmati Rice Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 458
Calories from Fat: 185

% Daily Value *
Total Fat 20.5g 32 %
Saturated Fat 2.7g 14 %
Cholesterol 0mg 0 %
Sodium 72mg 3 %
Potassium 504mg 14 %
Total Carbohydrates 64.7g 21 %
Dietary Fiber 4.8g 19 %
Protein 7.7g 15 %
** Sugars 6.7g
** Vitamin A 16 %
** Vitamin C 44 %
** Calcium 6 %
** Iron 26 %
** Thiamin 45 %
** Niacin 34 %
** Vitamin B6 16 %
** Magnesium 23 %
** Folate 79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.