Super easy and refreshing salad that can easily replace potato or pasta salad at your next BBQ. This rice salad draws from my Polish background and is simply outstanding.
This rice salad with corn, ham, cucumber and chives is a reliable crowd-pleaser for BBQs and potlucks. It makes a great alternative to heavier sides like pasta salad or potato salad thanks to its bright flavors and light, creamy dressing. While I sometimes serve other classics, this one routinely becomes the favorite at gatherings because the combination of crunchy cucumber, sweet corn, savory ham and fresh chives works so well together.
People who taste this salad often ask for the recipe. I usually make it for Easter and call it my “spring salad” — the cucumber, corn and chives lend it a fresh quality that feels perfect after a long winter. My family loves it; they expect it at my Easter brunch and always wonder why I don’t make it more often. That inspired me to start serving it all summer long as a staple BBQ side.
The salad has roots in simple, home-style cooking. Back in high school, it was trendy among friends to invent new salads featuring rice and corn. Once this particular mix showed up at parties, it quickly became a staple. I’ve been making this version for more than twenty years, which I take as proof of how reliably delicious it is. Best of all, it’s very easy to prepare—the most time-consuming step is cooking the rice. After that, you simply chop, combine, season and chill.
Why this salad works
The creamy dressing of Greek yogurt and mayo adds richness without making the dish heavy. Fresh chives or scallions bring a mild onion note that brightens the salad, while cucumber adds crunch and corn gives bursts of sweetness. Diced ham provides protein and a smoky-salty contrast to the cool vegetables. Serve chilled for best results—letting it rest in the refrigerator for an hour helps the flavors meld.
Ingredients
- 1 seedless English cucumber, chopped into cubes
- 1 can (11 oz) sweet whole kernel corn, drained and rinsed
- 2 cups cooked white rice (basmati or jasmine work well)
- 1 cup cooked or smoked ham, diced
- 1/2 cup chopped chives or scallions
- 1/3 cup Greek yogurt
- 1/3 cup mayonnaise
- Salt and pepper to taste
Instructions
- Cook rice according to package directions and allow it to cool completely.
- Chop the cucumber, dice the ham and slice the chives or scallions.
- Drain and rinse the canned corn.
- Place the cooled rice, cucumber, corn, ham and chives in a large bowl.
- In a separate small bowl, mix the Greek yogurt and mayonnaise together, then season with salt and pepper to taste.
- Pour the dressing over the rice mixture and toss gently until everything is evenly coated.
- For best flavor, refrigerate the salad for about an hour to let the flavors meld. It can be served immediately if needed.
This salad serves about four as a side and is ideal for summertime gatherings because it can be prepared ahead and kept chilled. It adapts well to variations: swap smoked ham for cooked chicken, add a squeeze of lemon for extra brightness, or use light mayonnaise to keep it lighter. The simple combination of ingredients makes it versatile and easy to scale for larger crowds.
Serving suggestions
Serve this rice salad alongside grilled meats, fish or vegetarian mains. It pairs nicely with classic summer dishes and bright salads. Because it holds up well in a cooler, it’s ideal for potlucks and picnics. Leftovers are also great the next day—the flavors continue to develop in the fridge.
If you try this recipe, enjoy it with family and friends and feel free to adapt the proportions to your taste. Simple, fresh and satisfying, this rice salad is an easy way to brighten any meal.