Summer Corn & Rice Salad

Name: Summer Corn & Rice Salad
Ingredients: 4 ears corn, (shucked); 2 cups cooked Cajun Country Long Grain Rice; 2 cups grape tomatoes, (halved); 1/4 cup thinly sliced red onion; 1/2 cup chopped fresh basil; 2 tbsp. lemon juice + 1 tbsp. zest; 1 tbsp. dijon mustard; 6 tbsp. extra virgin olive oil, (plus more for grilling); Sea salt, (to taste); Black pepper, (to taste)

Fire up the grill! This flavorful grilled corn and rice salad is just right for your summertime cookout!

Course Salad, Side Dish

Ingredients

4 ears corn, shucked
2 cups cooked Cajun Country Long Grain Rice
2 cups grape tomatoes, halved
1/4 cup thinly sliced red onion
1/2 cup chopped fresh basil
2 tbsp. lemon juice + 1 tbsp. zest
1 tbsp. dijon mustard
6 tbsp. extra virgin olive oil, plus more for grilling
Sea salt, to taste
Black pepper, to taste

Instructions

Lightly coat shucked corn with olive oil and sprinkle with salt. Place corn directly on grill and cook over medium-high heat for 10-15 minutes, turning occasionally. Remove from grill. Once slightly cooled, remove corn from cob and transfer to a large mixing bowl.
Make a dressing by combining lemon juice, dijon mustard, olive oil, salt & pepper, to a small bowl or measuring cup, whisking until thoroughly combined.
Add cooked rice, tomatoes, red onion, basil, and dressing to the bowl of corn. Toss until fully combined. Let the salad sit for about 15 minutes before serving.