Comino Corn and Rice Salad

READY IN: 1hr 15mins
Recipe by Acerast

Cheryl and Bill Jamison have some great recipes. This is one from the Border Cookbook and really wakes up your taste buds with the interplay between the sweet corn, salty olives and spicy seasonings. My family loves it in the summer when you can cut the corn right off of the cob. I like to throw it together in the morning before work and serve it for dinner with grilled meats.

Top Review by GrumpyIrishLady

Interesting! I loved it, the kids hated it and hubby was so-so. Followed recipe exactly and I liked the unique flavours, but definitely wouldn't be for everyone.

Ingredients Nutrition

Directions

  1. In a large bowl combine the corn, rice, jalapenos, olives and red onion.
  2. Put the oil, lime juice, vinegar, molasses, chili powder, salt and cumin into a lidded jar; shake until combined.
  3. Pour the dressing over the rice mixture and toss gently.
  4. Refrigerate the salad for at least 1 hour and at most overnight.

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