(Family Features) Once the weather warms and the patio beckons, it’s time to break out the grill for home-cooked meals in the great outdoors. When your family tires of baked dishes and stovetop recipes, the smell of fresh flavors on the grates offers the reprieve of something new.
For your next cookout with loved ones, enjoy all the flavor and none of the hassle with Grilled Quinoa Paella. Made with Success Tri-Color Quinoa and its boil-in-bag process that takes just 10 minutes, you can celebrate more moments around the grill and spend less time in the kitchen.
When the occasion calls for a meatless meal, this Mexican Grilled Corn Salad serves as a crowd favorite at barbecues or as a simple weeknight dinner. Grilled corn, sour cream, mayonnaise, feta cheese, and chili powder are tossed with sweetly aromatic Success Jasmine Rice that cooks up soft and fluffy for a uniquely delicious flavor.
Find more inspiration to light up the grill at SuccessRice.com.
Mexican Grilled Corn Salad
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4
1 bag Success Jasmine Rice
3 ears corn
1/4 cup lime juice
3 tablespoons mayonnaise
2 tablespoons sour cream
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon lime zest
1/2 teaspoon salt
1/2 teaspoon 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 a 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.
Source: Success Rice
