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Roasted Corn and Garlic Rice

By: Marilyn Rodriguez  
"'I usually roast quite a few ears of corn when they are on sale and freeze what I don't use at that time,' writes Marilyn Rodriguez of Fairbanks, Alaska. 'This is a wonderful side dish to go with a fish fry, barbecue or almost any summer meal. It's a constant at my house.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 178 people have saved this

Prep Time:
40 Min
Cook Time:
20 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 ears sweet corn, in husks
  • 2 cloves garlic, peeled
  • 2 1/4 teaspoons olive or canola oil
  • 1 cup uncooked long grain rice
  • 2 cups chicken broth
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly. Place corn and garlic directly on oven rack. Remove at 400 degrees F for 30 minutes. Remove corn; bake garlic 5-10 minutes longer or until softened.
  2. Remove garlic from foil and place in a small bowl; cool. Mash with a fork. When corn is cool enough to handle, remove corn from cobs with a sharp knife.
  3. In a saucepan over medium heat, heat remaining oil. add rice; cook and stir for 2 minutes. Gradually add broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and cook for 13 minutes. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 291 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 628 mg sodium, 59 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 3-1/2 starch.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2007 by Kelly 
Doubled this recipe for a group and it was a hit. I used a few roasted ears of corn and a can... MORE

 
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