BROILED CORN and RICE SALAD
Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather
by Mindy Merrell and R. B. Quinn
Min was first encouraged, to make this dish when her fridge was jammed with leftover grilled corn on the cob. We liked this salad so much that now she doesn't wait for a summer corn surplus—she cheats with a bag of niblets from the freezer. Frozen white shoepeg corn and frozen baby peas are two of Min's constant freezer staples for ultraquick sides.
Makes 8 Servings
For the salad
~ One 16-ounce package frozen corn kernels, thawed
~ 1 tablespoon vegetable oil
~ 1 teaspoon sugar
~ 3 cups cooked rice, chilled
~ 2 medium tomatoes, chopped
~ 1/3 cup chopped green onions
~ 1/2 cup chopped celery
~ 1/2 cup chopped fresh cilantro
For the dressing
~ 1/3 cup olive oil
~ 2 tablespoons Dijon mustard
~ 1 tablespoon red wine vinegar
~ 1 garlic clove, mashed into a paste in a garlic press or with the broad side of a knife
~ 1/2 teaspoon kosher salt
HEAT the broiler.
PLACE the corn in a 9 x 13-inch pan or on a rimmed baking sheet. Coat the corn with the oil and sprinkle with the sugar.
BROIL the corn about 4 inches from the heat source until lightly browned in spots, 5 to 7 min- utes. Stir once or twice while broiling.
COMBINE the corn, rice, tomatoes, green onions, celery, and cilantro in a large bowl.
WHISK all the dressing ingredients in a small bowl. Toss the salad with the dressing.
Cheat Sheet Tip:
Skip our dressing and stir up some bottled vinaigrette with a spoonful of Dijon mustard or smoked paprika.