Mexican Street Corn and Rice Salad

This feisty street corn salad comes together quickly – and it’s loaded with fresh lime, avocado and jalapeño flavors. Try with Minute® Instant Jasmine Rice.

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Mexican Street Corn and Rice Salad

Cooking time PREP TIME 15 mins
Cooking time COOK TIME 15 mins
Servings SERVES 6
Ready in TOTAL TIME 20 mins (+ 10 mins cooling time)
Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 15 mins
Servings
SERVES 6
Ready in
TOTAL TIME 20 mins (+ 10 mins cooling time)

Ingredients

  • 2 cups Minute® Instant Jasmine Rice, uncooked
  • 1/4 cup mayonnaise
  • 2 tsp lime zest
  • 1/4 cup lime juice
  • 2 Tbsp sour cream
  • 1 tsp chili powder
  • 1 clove garlic, minced
  • 1/2 tsp each salt and pepper
  • 2 cups corn kernels, cooked
  • 1 ripe avocado, halved, pitted, peeled and diced
  • 1 jalapeño pepper, seeded and diced
  • 4 green onions, thinly sliced and divided
  • 1/4 cup diced red onion
  • 1/4 cup finely chopped fresh cilantro
  • 1/3 cup crumbled queso fresco cheese

Instructions

  • Step 1

  • Prepare jasmine rice according to package directions. Let cool completely.

    Step 2

  • In a large bowl, whisk together mayonnaise, lime zest, lime juice, sour cream, chili powder, garlic, salt and pepper; add rice and corn, tossing to coat well.

    Step 3

  • Stir in avocado, jalapeño, half of the green onions, red onion, cilantro and cheese.

    Step 4

  • Sprinkle with remaining green onions. Garnish with a sprinkle of chili powder, if desired.

    Recipe Tips

    Substitute feta cheese for queso fresco cheese.

    To cool the rice quickly, spread evenly on a parchment paper–lined baking sheet.