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Rice, charred corn and sweet onion salad

by Jonathan Cheung

With the abundance of fresh corn in the summer, adding it to rice with some onion makes a tasty side dish for any meal. If fresh corn is not available, use thawed frozen corn! If you can find them, replace the garlic with fresh green garlic or garlic scapes sliced thin.

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Charred corn rice salad

Ingredients

  • 1/2 cup/125mL Dainty Conditioned Rice
  • 1 cup/250mL Water
  • 2 tbsp/30mL Unsalted Butter
  • 1 large White Onion, peeled and sliced thin
  • 1 bunch Green Onions, trimmed and cut in 1 inch slices
  • 2 Garlic cloves, crushed
  • 1 cup/250mL leftover cooked Corn kernels, cut off the cob
  • 10 Cherry Tomatoes, halved
  • Salt & Pepper

Preparation

1

Add the parboiled rice and water to your rice cooker and turn it on. (Alternatively cook the rice in a pot on the stovetop following the package directions.)

2

Meanwhile while the rice is cooking, heat a large sauté pan over medium-high heat. Add the butter. Once melted, add the white onion. Cook for 4 minutes, or until slightly wilted. Add the green onion, garlic and leftover corn. Sauté for another 5 minutes, until the green onions have wilted and the corn is warmed through.

3

Place the warmed rice in a large mixing bowl. Add the onion and corn mix, the tomatoes and some salt and pepper. Mix gently to combine. Adjust the seasoning with salt and pepper. Serve warm or room temperature.


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