Corn Casserole

Author: Canadian Living

Enjoy this versatile dish warm as a side dish or chilled as a summer salad.

  • Portion size 6 servings


  • 1/3 cup parboiled rice
  • 3 cups corn
  • 1 can drained and rinsed kidney bean
  • 1 cup chopped sweet red pepper
  • 1/2 cup chopped celery
  • 1/3 cup chopped green onion
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped jalapeño pepper optional
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • dash hot pepper sauce


In 8-cup (2 L) casserole, microwave rice and 3/4 cup (175 mL) water, covered, at High for 4 to 7 minutes or until boiling. Microwave at Medium (50%) for 7 to 9 minutes or until rice is tender, rotating twice. Transfer to serving bowl; cover and let stand for 5 minutes. In same casserole, microwave corn and 1/4 cup (50 mL) water, covered, at High for 10 to 12 minutes or until tender, stirring once. Drain if necessary; stir into rice. Add beans, red pepper, celery, onions, parsley, and jalapeno (if using).

Dressing: Whisk together vinegar, oil, cumin, salt, pepper and hot pepper sauce; drizzle over salad and toss lightly.

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Corn Casserole