If you love Mexican street corn and you’re obsessed with the viral crispy rice trend, this Mexican corn and crispy rice salad brings the best of both worlds together in one bold, flavour-packed bowl.
Smoky chipotle-spiced crispy rice, sweet charred corn, creamy avocado and a tangy feta-lime dressing make this a hearty, satisfying side — or an easy main when topped with extra protein.
Whether you’re hosting a barbecue or heading to one, this is the salad everyone will be talking about.
Why This Is Our Favourite Barbecue Side
This salad hits all the right notes:
- Smoky, chargrilled corn
- Crispy golden rice with soft centres
- Creamy avocado
- Zesty lime dressing
- Fresh herbs for brightness
It pairs beautifully with grilled salmon, prawns or chicken straight off the barbecue. Want to turn it into a full meal? Add shredded chicken or flaked hot-smoked salmon.
Ingredients (Serves 6)
Salad
- 200g (1 cup) medium-grain rice
- 4 corncobs, husk and silk removed
- 2 tsp chipotle peppers in adobo sauce
- 2 tbsp extra virgin olive oil
- 3 green shallots, thinly sliced
- ¼ cup fresh coriander leaves
- 1 avocado, sliced
Dressing
- 125g (½ cup) sour cream
- 50g Danish feta, crumbled
- 2 tbsp fresh lime juice
- 2 tsp finely grated lime rind
- Water, to thin
How to Make Mexican Corn and Crispy Rice Salad
Step 1: Cook the Rice
Cook the rice using the absorption method according to packet directions. Spread in a shallow dish and allow to cool for 20 minutes. If preparing ahead, refrigerate for up to 1 day.
Step 2: Char the Corn
Preheat a barbecue grill or chargrill pan on high. Grill the corncobs (no oil needed), turning occasionally, for 12–15 minutes until evenly charred.
Allow to cool slightly, then use a sharp knife to slice the kernels off the cob.
💡 Tip: Stand the cob upright in a bowl while slicing to reduce mess.
Step 3: Make the Dressing
Blend sour cream, feta, lime juice and lime rind in a small processor until smooth. Add a little water until you reach a drizzling consistency. Chill until ready to use.
Step 4: Create the Crispy Rice
Heat chipotle peppers and 1 tablespoon oil in a frying pan over medium heat.
Add the rice and press it into a flat, compact layer. Do not stir. Cook for 5–8 minutes until the base is crisp and golden.
Brush the top with remaining oil, carefully flip (using a plate if needed), and cook for another 5–8 minutes until golden and crispy.
Transfer to a plate and cool slightly — it will crisp up further as it cools. Break into chunks.
Step 5: Assemble the Salad
Layer corn and crispy rice in a wide shallow serving bowl. Sprinkle with green shallots and coriander as you go.
Top with avocado slices and drizzle with dressing. Season to taste and serve remaining dressing on the side.
Key Flavour Highlights
- Medium-grain rice: Slightly sticky texture helps it form that perfect crispy pancake.
- Chipotle in adobo: Smoky depth with gentle heat.
- Charred corn: Sweet and slightly smoky, adding texture and structure.
- Lime-feta dressing: Creamy, tangy and fresh.
Make It Your Own
- Swap coriander for parsley or mint
- Add shredded chicken for extra protein
- Replace chipotle with ½ tsp chilli powder if preferred
- Add black beans for more Mexican-inspired flair
Final Thoughts
This Mexican corn and crispy rice salad is bold, vibrant and packed with texture. Crispy on the outside, soft in the centre, smoky, creamy and fresh all at once — it’s everything you want from a standout barbecue side.