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Roasted Corn and Garlic Rice for Two

 Roasted Corn and Garlic Rice for Two
I usually roast quite a few ears of corn when they are on sale and freeze what I don't use at that time. 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.—Marilyn Rodriguez, Fairbanks, Alaska
2 ServingsPrep: 40 min. Cook: 20 min.


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


  • 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 on a baking sheet. Bake at 400° 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 small saucepan, heat remaining oil over medium heat. Add rice;
  • cook and stir for 2 minutes. Gradually add the broth, bay leaf,
  • salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover

2 of 2

Roasted Corn and Garlic Rice for Two (continued)

Directions (continued)

  • and simmer for 12-13 minutes or until heated through. Stir in
  • roasted corn; cover and cook 7-10 minutes longer or until rice is
  • tender. Discard bay leaf. Yield: 2 servings.
Nutritional Facts: 1 cup equals 327 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 662 mg sodium, 65 g carbohydrate, 5 g fiber, 9 g protein.