Street Corn Rice Salad with Avocados
Learn how to make the best street corn rice salad! This is Mexican style street corn (aka elotes) but in salad form! Tossed with a lemon-lime vinaigrette. This salad has tons of roasted corn, chopped scallions, cotija cheese, and of course, diced avocados!
Servings: 8 -10 servings
Ingredients
Dressing:
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed lime juice
- 1 clove garlic
- 1/4 teaspoon EACH: ground cumin and cayenne pepper
Salad:
- 3 cups leftover cooked rice see notes
- 2 cups roasted corn kernels thawed if frozen
- 1 large avocado diced
- 1 bunch scallions thinly sliced (greens only)
- 1/2 cup chopped cilantro reserve 2 tbsps
- 1-2 jalapenos seeds/ribs removed and minced
- 1/2 cup crumbled cotija cheese or grated parmesan
Instructions
- dressing: combine the dressing ingredients along with a pinch of salt and the reserved 2 tablespoons of cilantro in a blender and blend until smooth. Taste and adjust salt as desired.
- assembly: Combine the ingredients for the salad in a large bowl. Add the dressing and stir until the dressing is evenly distributed. Salad can be made several hours before serving. Cover and refrigerate until ready to serve.
Notes
- RICE: I suggest making the rice a day in advance. I highly recommend boiling the rice in chicken stock (or vegetable) rather than water. This adds a whole new level of flavor to this salad!
- If you usually prefer lots of dressing in your salad, feel free to double it and use the leftovers for other salads!
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Serving suggestions: steak fajitas, fajita bowls (just replace the rice with this salad), chicken tacos, and salmon tacos.
