Corn and rice salad in corn husk

Obviously, this salad can be presented in a bowl; in Texas, corn husks are sold everywhere (for folks to make tamales with) and I wanted to use them for fun. You could easily use the fresh husks from the corn after pulling it out.

INGREDIENTS:

  • 1 cup of rice
  • 2 cups of water or broth
  • 1 small onion, chopped
  • Olive oil as needed
  • 1/4 cup of rice vinegar or fresh lemon juice
  • 1 pepper, diced
  • 4 ears  of corn
  • 1 cup of soft cheese like feta
  • 1/4 cup of chopped herbs like dill or parsley or basil
  • 1 tablespoon of red pepper paste
  • 1/2 cup of green olives

METHOD:

  1. Cook the rice by boiling the broth and throwing the rice in it; cool. Chop the onion and the herbs.
  2. Wet the corn and cook in the microwave for 2 minutes for each ear. Cool and peel.
  3. Place the rice, chopped onion, herb, diced pepper, pepper paste, corn and olives in a bowl; mix gently to combine.
  4. Mix 1/4 cup of rice vinegar and 1/2 cup of olive oil. Add to the salad and combine. Serve the salad at room temperature.


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16 Comments

  1. Posted August 31, 2011 at 7:32 pm | Permalink

    I have been making a lot of corn salads this month – but never thought to put them in a husk – what a grand, special idea. I love how rustic it looks and it is just plain fun during corn season.

  2. Posted August 31, 2011 at 10:11 pm | Permalink

    I love this recipe. Great for those who are not familiar with tamales and a nice presentation.

  3. Posted August 31, 2011 at 10:37 pm | Permalink

    I always discard the husks when I do buy corns, which is seldom I don’t know why…love corn but basically have not explored the possibilities of using corns in bakes or cooking except just boil and eat them with salt and butter!:P You’ve cooked this salad very beautifully!:)

  4. Posted August 31, 2011 at 11:26 pm | Permalink

    I love the presentation! That salad must be delicious.

    Cheers,

    Rosa

  5. Posted September 1, 2011 at 1:07 am | Permalink

    I love corn so this would be a favourite with me. Love the way you have served it up. Diane

  6. Posted September 1, 2011 at 1:35 am | Permalink

    Quelle excellente présentation…et bravo pour toutes les autres recettes aussi…ton blog est une vraie merveille qui me ravit à chaque fois. Passe une très belle journée Joumana.

  7. Posted September 1, 2011 at 3:03 am | Permalink

    What a beautiful presentation. Looks extra nice when served like this!

  8. Posted September 1, 2011 at 3:52 am | Permalink

    This dish has all my favourite ingredients. Yumm!!!!

  9. Posted September 1, 2011 at 4:32 am | Permalink

    This is a lovely idea….added to my must try list :)

  10. Posted September 1, 2011 at 4:55 am | Permalink

    You want to know what’s crazy? I just stuffed some peppers with a super similar filling! great minds cook alike!

  11. Posted September 1, 2011 at 9:39 am | Permalink

    too cool!!

  12. Posted September 1, 2011 at 10:23 am | Permalink

    Un emballage plein de charme pour cette salade gourmande…

  13. Posted September 1, 2011 at 1:30 pm | Permalink

    What a great idea for presenting food! I gives the whole dish a gorgeous late summer BBQ kind of touch. So decorative. The salad itself sounds nice and refreshing, too.

    Cheers,
    Tobias

  14. Posted September 1, 2011 at 5:09 pm | Permalink

    What a great presentation idea. Sadly we don’t see them in the stores here in Australia, but I guess we could just save our own.

  15. Posted September 6, 2011 at 3:51 am | Permalink

    I can barely find corn on the cob here, forget the husks…

  16. Posted September 11, 2011 at 7:06 pm | Permalink

    I think using husks, leaves, skins, nut shells, tree barks and other natural things as vessels for food is incredible. Its beautiful and elegant!
    I look at this dish and think of paella, succotash…
    Heguiberto

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