A fresh, generous cold rice side dish. Corn, vegetables and fresh cheese bring contrast without making it heavy, while lemon keeps everything bright and lively. It belongs right on the family table, substantial enough to matter without stealing the show.
Bring the water to a boil in a medium pot and add the corn on the cob. Cook for 8 to 10 minutes, until the kernels are tender but still firm; during the last 3 minutes, add the carrot, cut into small dice. Drain, cut the kernels from the cob once it is cool enough to handle, and let everything steam off while you dice the tomato and fresh cheese.
Turn what you find into an experience you can actually bring to your kitchen.
Add the completely cold cooked white rice, corn, carrot, and tomato to the dressing. Fold gently until the rice stays loose and lightly coated, then add the fresh cheese last so it keeps its shape. Serve cold or at room temperature. And that’s it! If the rice is still loose and every bite has fresh vegetables, corn, and cheese, it is right where it should be. 😌
