Roasted Corn And Garlic Rice For Two Recipes
ROASTED CORN AND GARLIC RICE
"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."
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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. 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 large 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 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.
Nutrition Facts : Calories 291 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 628mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
ROASTED CORN AND GARLIC RICE
Make and share this Roasted Corn and Garlic Rice recipe from Food.com.
Provided by sexymommalucas
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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 large 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 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: 4 servings.
Nutrition Facts : Calories 627.6, Fat 42.8, SaturatedFat 6.1, Sodium 543.9, Carbohydrate 55.1, Fiber 3.1, Sugar 3.3, Protein 8.7
ROASTED CORN AND GARLIC RICE
'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.'
Provided by Allrecipes Member
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 281.5 calories, Carbohydrate 55.3 g, Cholesterol 3 mg, Fat 4.4 g, Fiber 3.1 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 719.6 mg, Sugar 3.6 g
ROASTED CORN AND GARLIC RICE
'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.'
Provided by Allrecipes Member
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 281.5 calories, Carbohydrate 55.3 g, Cholesterol 3 mg, Fat 4.4 g, Fiber 3.1 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 719.6 mg, Sugar 3.6 g
PERFECT ROASTED CORN ON THE COB
I saw this on Tipical Mary Ellen and had to post it! This is for 2 ears of corn, just double or triple amount to how much corn your use!
Provided by Sharon123
Categories Corn
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- For perfect corn, before soaking, peel back the husk enough to remove most of the silk.
- This will prevent the silk from sticking to the corn during the cooking process.
- Roll the husks back up and soak the corn for about an hour in a pot of cold water that is seasoned with a half cup each of sugar and salt.
- This will add a lot of flavor to the roasted corn.
- For even more flavorful corn, try this technique after soaking: Brush the corn with a mixture of one tablespoon olive oil, two cloves of minced garlic and two tablespoons of fresh-squeezed lemon juice.
- Roll the husks back up and throw the corn on the grill for about 20 to 30 minutes.
- Another corn-seasoning tip is to squeeze fresh lime juice over the corn and sprinkle it with chili powder and black pepper.
- For another butter variety, make chili butter to top the corn by mixing one tablespoon of melted butter with a clove of minced garlic and a teaspoon of chili powder.
Nutrition Facts : Calories 441.1, Fat 13.7, SaturatedFat 4.8, Cholesterol 15.3, Sodium 28354.7, Carbohydrate 82.8, Fiber 4.1, Sugar 55.2, Protein 4.7
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