Jasmine rice and fresh salsa or pico de gallo are used as the base for a rice salad enhanced with charred, grilled corn and golden beets, spiced with smoky notes and fresh jalapeño, and finished with a cool and creamy cilantro lime drizzle.

The street corn vibes for this salad come from incorporating grilled and deeply charred corn, smoked paprika, spicy jalapeño and a cool crema. The only thing missing is the crumbly white cotija cheese, but you won’t miss it, and will savor the sweetness of the charred golden beets. It’s truly a meal in and of itself, with all the flavors and ingredients, and is a cinch to make. If it’s summer and you’ve got some edible flowers in your garden, garnish away for a true fiesta rice salad!

wooden serving bowl of spicy rice salad garnished with edible flowers.

If you are looking for more ways to use your fresh corn on the cob, and love street corn flavors you should also try my Mexican Street Corn Pasta Salad, or my Sweet Corn Bisque with Street Corn Toppings.

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a single serving of spicy rice salad with roasted vegetables and cilantro lime drizzle.

Ingredient notes

Thai jasmine rice: I’ve chosen this rice based on it’s wonderful aroma and nutty taste. You can of course, use whatever rice you prefer.
Fresh salsa: Using fresh salsa or pico de gallo that you buy at the store or farmer’s market is my time saving and flavor enhancing hack for this recipe. The marinated ingredients add a lot of flavor. If you cannot find one of these fresh at your store, see recipe card for using tomatoes and onion (the other pico de gallo ingredients are already in the salad).
Cilantro lime drizzle: this is made by blending full fat sour cream (sub low fat or yogurt if you prefer) with cilantro, lime, and fresh jalapeño. It is very similar to a crema or aji verde.
Grilled corn and golden beets: both vegetables are grilled outside for that signature charred flavor. You can roast in the oven, or forego the charring if it’s not your bag. Golden beets look great in this salad and won’t stain everything red, but you can certainly use red beets if that is what you have or want.
Fresh herbs and aromatics: fresh chopped cilantro, jalapeño, lime and scallions are used (along with some dried spices).

all the ingredients needed for the rice salad (rice and spices not shown).

How to make rice salad

Step 1: Cook the rice according to the package directions, taking care not to use any extra water. You want al dente rice kernels that separate well once cooled, versus mushy rice that sticks together. I know I have to pay close attention in order to achieve the former! Once the rice is cooked (white jasmine rice usually takes about 15 min), lightly toss to be sure the grains separate and are all dente and not mushy, place in your serving bowl for the salad, spread rice grains out a bit and chill while preparing the vegetables.

Step 2: Pour the store-bought pico de gallo or fresh salsa into a sieve and leave to drain of the watery liquid while you prepare the rest of the salad (I’ve made the salad with pico at times and fresh salsa others. They are basically the same thing). See recipe cards for notes on this and why it’s used or what to do if you don’t have it.

Step 3: Prepare the cilantro lime drizzle by blitzing the sour cream, fresh cilantro, lime, and jalapeno in a blender until green and smooth and place in fridge to chill while you complete the salad.

Step 4: Prepare the golden beets and corn on the cob for grilling by brushing both lightly with olive oil. Quarter the beets, and place them in a closed foil packet (ideally place flat sides down in single layer to maximize charring as shown in photos). Grill on medium with cover closed for about 15 min, rotating the corn every few minutes and checking the beets halfway through to be sure they don’t outright burn. You need to stand by and pay attention while you grill these veggies so you get the level of doneness and char you like. the beets are done when a fork or knife easily pierces the beets. Remove and lay to cool.

freshly cleaned, but not peeled, golden beats on a cutting board.

Above: golden beets

freshly grilled corn on the cob and golden beets, all with charring, in foil with tongs nearby.

Above: grilled corn on the cob and golden beets

chilled rice mixed thoroughly with spices and aromatics.

rice salad with the corn off the cob and cubed beets added in after they have been grilled.

Step 5: Toss the chilled rice first with the dry spices, taking a moment to ensure the dried spices are thoroughly distributed, and then with the aromatics (sliced scallions, finely chopped jalapeno, chopped cilantro). Finally add in the charred corn, stripped from the cobs with a knife, and the beets, cut into 1/2″ cubes.

Step 6: Finally, add the drained pico/salsa and toss lightly, then drizzle with the cilantro lime drizzle and garnish with bits of edible flowers if you have them (I.e. dill blossoms, borage flowers, nasturtiums broken up).

Tips for making and serving this recipe

Instead of grilling vegetables: if you are strapped for time, don’t have access to an outside grill, or simply don’t prefer the taste of charred veggies, you can steam the corn on the cob and quickly blanch cubed beets for 5 min, and use in salad that way. See photo below for look of salad without charred vegetables.
Instead of using pico de gallo or fresh salsa: don’t stress if you cannot buy this. I like using it as a hack that adds great flavor due to the marinating of the ingredients. A chopped large heirloom tomato and small chopped onion (or pickled onions if you have them)will also add great flavor.
Storing and leftovers: this salad keeps wonderfully for several days. An extra squeeze of lime juice before serving leftovers will brighten it up before you top with the cilantro lime drizzle.