Rice, Corn, and Egg Salad
Very tasty, simple, and quick, perfect for everyday meals! Rice, Corn, and Egg Salad is hearty yet light, made with minimal ingredients. Rice can be cooked in advance.
Updated : 29 August, 2025
Easy
About 20 min.
Ingredients
100 grams
Rice
140 grams
Canned corn
2
Eggs
2 tablespoon
Mayonnaise
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use long-grain rice for the salad - it stays fluffy and less sticky than short-grain rice. Open the corn and drain the liquid.
Step 2
Boil rice in water until tender according to package instructions (usually 20-25 minutes). Drain and rinse under cold water. Rice should be fluffy.
Step 3
Boil eggs 7-8 minutes, then cool in cold water, peel, and set aside.
Step 4
Place the cooked rice in a salad bowl. Add chopped eggs.
Step 5
Add canned corn.
Step 6
Dress with a small amount of mayonnaise. Avoid adding too much so the salad doesn’t become soggy.
Step 7
Mix all ingredients together. The salad is ready to serve. Can be served in portions or in a large bowl. Enjoy!