Roasted Corn and Basmati Rice Salad

Roasted Corn and Basmati Rice Salad


"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."


2 h servings 458 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. 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.
  3. In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
  4. 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.
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  1. 27 Ratings


This is an excellent side! The only thing I disagree with is the chilling part. It is so good at room temp! Thanks!

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 jui...

I stuck pretty exactly to the recipe and took for a picnic with cold meat and it was raved about (spring breakers!) - very refreshing.

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 wa...

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 nex...

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 tast...

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...

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 ...

Was very good next to grilled chicken breast with cucumber and pepper relish.