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Summer Corn & Rice Salad

Summer Corn & Rice Salad - Cajun Country Rice

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

Course Salad, Side Dish


  • 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


  • 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.