Roasted Corn and Garlic Rice Recipe

3.5 1 3
Roasted Corn and Garlic Rice Recipe
Roasted Corn and Garlic Rice Recipe photo by Taste of Home
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Roasted Corn and Garlic Rice Recipe

Read Reviews
3.5 1 3
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Cook: 20 min.

Ingredients

  • 4 ears sweet corn in husks
  • 2 to 3 garlic cloves, 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 to 1/4 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° 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. Yield: 4 servings.
Originally published as Roasted Corn and Garlic Rice in Light & Tasty June/July 2001, p50

Nutritional Facts

1 cup: 291 calories, 4g fat (1g saturated fat), 0 cholesterol, 628mg sodium, 59g carbohydrate (0 sugars, 3g fiber), 7g protein. Diabetic Exchanges: 3-1/2 starch.

  • 4 ears sweet corn in husks
  • 2 to 3 garlic cloves, 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 to 1/4 teaspoon pepper
  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° 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. Yield: 4 servings.
Originally published as Roasted Corn and Garlic Rice in Light & Tasty June/July 2001, p50

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drose42 User ID: 4774527 88790
Reviewed Nov. 7, 2010

"I didn't have ears of corn so I thawed frozen corn,made sure it was drained well and sauted in butter til browned. I deglazed the pan with a little white wine. I only use brown rice so cooked it separately with the broth and seasonings. Mixed the two together and it had great flavor. Huge roasted garlic fan, so this is a recipe I will make again."

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