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sweet corn and basmati rice salad in a wooden serving bowl on a white marble countertop with white ceramic salad spoons

Sweet Corn and Basmati Rice Salad

5 from 1 vote
A warm rice salad that is simple, incredibly versatile, and so delicious. Sweet corn off the cob, fresh baby spinach and fluffy basmati rice, tied together with a dijon shallot vinaigrette, bringing out all the flavors. The perfect side dish for any summer meal, it can be enjoyed with seafood, steak, pork, chicken, you name it!
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

Dijon Shallot Vinaigrette
  • ¼ cup minced shallot one small shallot
  • ¼ cup sherry vinegar or red wine vinegar
  • 2 tsp dijon mustard
  • 1 tsp salt
  • ⅔ cup extra virgin olive oil
Rice Salad
  • 2 cups uncooked basmati rice or any variety of long grain white rice
  • 2 cups packed baby spinach
  • 2 cups fresh corn cooked, and cut off the cob 3 ears of corn

Method
 

Dijon Shallot Vinaigrette
  1. In a small mason jar, combine all vinaigrette ingredients, cover with a tight fitting lid and shake vigorously for 20-30 seconds.
Rice Salad
  1. Cook rice according to package instructions using the stovetop method, or use an instant pot.
    For instant pot method:
    Rinse rice until water runs clear. Pour rice in the instant pot with 2 cups of water and a large pinch of salt. Set pressure cook setting on high for 3 minutes. After the pressure cooking is done, release the pressure seal and let it sit with the pressure releasing naturally for 10 minutes. Remove cover and fluff with a fork.
  2. In a large salad bowl, place the cut corn on the bottom, then place the spinach on top. Spoon the hot rice over the spinach and let it sit, covering the spinach for 5 minutes. This helps to soften the spinach, but not entirely wilt.
  3. Pour half the vinaigrette into the salad and mix well. Add more vinaigrette to taste. Enjoy while it's warm!