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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.'"

Rate/Review | Read Reviews (9)

Prep Time:
40 Min

Cook Time:
20 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

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

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.
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.
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.