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Mexican Street Corn Rice Salad

Mexican Street Corn Rice Salad: A Zesty Summer Delight

This Mexican Street Corn Rice Salad is a vibrant and creamy side dish, perfect for summer gatherings.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Salads
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • ½ cup mayonnaise Substitute with Greek yogurt for a lighter option.
  • ¼ cup 2% milk Almond or oat milk can be great dairy-free substitutes.
  • 1 whole lime Use the juice and zest.
  • 1 clove garlic Can be substituted with garlic powder if fresh is unavailable.
  • 1 teaspoon ground cumin Omit or use chili powder for a different taste.
  • to taste salt
  • to taste pepper Freshly cracked pepper is preferable.
For the Salad
  • 3 cups cooked long grain rice Leftover rice works well.
  • 16 oz frozen Southwestern corn Fresh corn can also be used.
  • ½ cup Cotija cheese Feta can be a good alternative.
  • ¼ cup fresh cilantro Omit for a milder flavor.
  • ¼ cup chopped green onions Can be substituted with red onion.
  • 2 tablespoons jalapeno pepper Remove seeds for less spice.
  • ¼ teaspoon smoked paprika Regular paprika is a substitute if needed.

Equipment

  • large glass bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large glass bowl, whisk together ½ cup mayonnaise, ¼ cup 2% milk, the juice and zest of 1 lime, 1 minced garlic clove, 1 teaspoon ground cumin, salt, and pepper to taste. Mix for about 1-2 minutes until smooth and creamy.
  2. Gently fold in 3 cups of cooked long grain rice, 16 ounces of frozen Southwestern corn, ½ cup crumbled Cotija cheese, ¼ cup chopped fresh cilantro, ¼ cup chopped green onions, and 2 tablespoons finely chopped jalapeno. Stir carefully for 2-3 minutes until evenly distributed.
  3. Sprinkle ¼ teaspoon smoked paprika over the top and toss gently for another minute to incorporate.
  4. Serve immediately or chill for at least 30 minutes to allow the flavors to meld.
  5. Give the salad a light toss before plating and garnish with additional cilantro if desired.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 38gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 120mgIron: 1.5mg

Notes

Cool the rice before mixing to avoid a soggy texture. For best flavor, chill the salad for at least 30 minutes before serving.

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