Roasted Corn and Basmati Rice Salad

Roasted Corn and Basmati Rice Salad

21 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    2 h
Recipe by  BONNIE Q.

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (21)

Rate This Recipe


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

Patricia FR

Patricia FR

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



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.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Kim's Summer Corn Salad


next recipe:

Chef Scott's Smoked Corn Relish Salad