Super easy, refreshing rice salad that makes a perfect alternative to potato or pasta salad at your next BBQ. Rooted in my Polish background, this simple combination of corn, ham, cucumber and chives is truly outstanding.
This rice salad with corn, ham, cucumber and chives is a crowd-pleaser and works wonderfully as a side for barbecues, potlucks or family gatherings. It’s light, fresh and versatile—an excellent swap for heavier salads. While you can still enjoy classic sides like potato salad or pasta dishes, this rice salad often becomes the favorite because of its bright flavors and easy preparation.
Friends and family who try this salad tend to rave about it. The crisp cucumber, sweet corn and savory ham combine with chives and a creamy dressing to create a balanced, refreshing taste. I often call it a “spring salad” because the cucumber, corn and chives bring a freshness that feels especially welcome after a long winter.
My family now expects this salad at holiday brunches—especially Easter—alongside traditional Polish dishes. Every year someone asks why I only make it once a year, so I started including it as a regular summer BBQ staple. While it may not be an old Polish classic, it was born in Poland during my youth, and I still consider it part of my culinary heritage.
Back in high school, it became trendy among my friends to invent new salads featuring rice and corn. Once this version was introduced at parties, it quickly became a staple. I’ve been making it for more than twenty years, which I think says a lot about how good it is.
The best part is how simple it is to prepare. The only real task is cooking the rice—everything else is chopping and mixing. Here’s a quick overview of the process:
- Chop the cucumber into cubes.
- Cube the ham (use cooked or smoked ham).
- Rinse the canned corn.
- Cook and cool the rice.
- Mix Greek yogurt and mayonnaise with salt and pepper, then combine with the other ingredients and toss gently.
Serve this salad chilled or at room temperature. It’s ready to eat immediately, but allowing it to rest in the refrigerator for about an hour helps the flavors meld and improves the texture.
Enjoy this delightful rice salad and let me know how it turns out. If you make it, share your results with #innocentdelight.
Rice Salad with Corn, Ham, Cucumber and Chives
Ingredients
- 1 seedless English cucumber , chopped in cubes
- 1 can (11 oz) of sweet whole kernel corn
- 2 cups of cooked white rice (basmati or yasmin work great)
- 1 cup of cooked (or smoked) ham, cut in cubes
- 1/2 cup chopped chives or scallion
- 1/3 cup of greek yogurt
- 1/3 cup of mayo
- Salt and Pepper to taste
Instructions
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Cook rice according to package instructions and let it cool completely.
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Chop the cucumber, ham and scallions (or chives).
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Open and rinse the canned corn.
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Combine rice, cucumber, corn, ham and chives in a large bowl.
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Whisk together Greek yogurt, mayonnaise, salt and pepper.
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Pour the dressing over the salad and toss gently to combine.
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Serve immediately or chill for about an hour for best flavor melding.
If you enjoy this recipe, you might also like these summer favorites: Potato Salad, Tomato and Peppers Stew (Lescho), Quinoa Pasta with No-Cook Tomato Sauce, Guacamole with Feta Cheese, and Summer Panzanella with Garlic Butter Bread.
