Corn and rice salad

FreeImages.com/Jeff Hire

Corn on the cob: While corn won't necessarily go bad if not refrigerated, it will lose 40 percent of its sugar content by spending just six hours at room temperature. Corn on the cob can be stored in the fridge -- husks and all -- for up to two days.

The salad is a perfect do-ahead dish to serve on hot summer days with grilled chicken or fish. It will keep for 2 days in the refrigerator; however, it is at its best served the day it is prepared.

 

1 ½ cups cooked brown or white long-grain rice

1 cup frozen yellow or white shoepeg corn, thawed

2 plum tomatoes, cut into ½-inch cubes

¼ cup coarsely chopped fresh basil

Freshly ground pepper, to taste

½ cup of your favorite vinaigrette dressing

Toss together the rice, corn, tomatoes, basil, and pepper in a medium bowl. Add ¼ cup of dressing, toss again. Taste and adjust the seasoning.

Cover and refrigerate. Serve chilled or at room temperature. Drizzle each serving with additional dressing when the plates are assembled.

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