Charred Corn and Jalapeño Rice Salad

20 4 servings, 1-1/2 cups (375 mL) each
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4 servings, 1-1/2 cups (375 mL) each

Flavour and texture packed, this simple and colourful salad recipe is the perfect accompaniment to your next barbecue. Charred corn and jalapeños tossed with feta, lime dressing, cherry tomatoes, onions and cilantro make for a delicious and simple treat!

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What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Brush 1 Tbsp. dressing evenly onto corn and peppers. Grill 8 to 10 min. or until evenly charred, turning every 2 min. Remove from barbecue; cool slightly.
  • Meanwhile, combine remaining dressing with all remaining ingredients in large bowl.
  • Cut kernels from corn cobs, then chop peppers finely. Add to rice mixture; mix lightly.


Substitute cooked long-grain white rice or quinoa for the wild rice.

Make Ahead

This satisfying salad can be prepared ahead of time. Combine all ingredients except remaining dressing. Refrigerate up to 24 hours. Stir in remaining dressing just before serving.


  • 4 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups (375 mL) each
Calories 260
% Daily Value
Total fat 8g
Saturated fat 3g
Cholesterol 15mg
Sodium 310mg
Carbohydrate 43g
Dietary fibre 4g
Sugars 9g
Protein 11g
Vitamin A 8 %DV
Vitamin C 35 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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