Mexican Grilled Corn Salad

1 bag Success Jasmine Rice

3 ears corn

1/4 cup lime juice

3 tbsp mayonnaise

2 tbsp sour cream

1 clove garlic, minced

1 tsp chili powder

1 tsp lime zest

1/2 tsp salt

1/2 tsp black pepper

1/4 teaspoon ground cumin

1/3 cup finely crumbled feta cheese

2 green onions, thinly sliced

Prepare rice according to package directions. Set aside and allow to cool completely.

Preheat grill to medium-high; grease grates well. Grill corn 10-12 minutes, or until well-marked and tender. Allow to cool slightly. Slice corn kernels from cobs and reserve.

In medium bowl, stir lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin. Add rice, corn, feta and green onions. Toss well.

Find more inspiration to light up the grill at

Mexican Grilled Corn Salad

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