Best 2 Roasted Corn And Garlic Rice Recipes

**Indulge in a culinary symphony of flavors with our Roasted Corn and Garlic Rice: A Journey Through Culinary Delights**

Step into a world of tantalizing aromas and vibrant flavors with our Roasted Corn and Garlic Rice. This delectable dish is a harmonious blend of sweet corn, fragrant garlic, and fluffy rice, creating a symphony of textures and tastes that will captivate your senses. Embark on a culinary adventure as we guide you through three enticing recipes, each offering a unique twist on this classic dish. From the simplicity of our One-Pot Roasted Corn and Garlic Rice to the bold flavors of our Mexican-Inspired Roasted Corn and Garlic Rice, and the creamy indulgence of our Roasted Corn and Garlic Risotto, you'll find a recipe that suits your palate and culinary preferences. Prepare to embark on a flavor-filled journey that will elevate your dining experience and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CORN AND GARLIC RICE

Roasted Corn and Garlic Rice image

"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

Ingredients

4 ears sweet corn in husks
2 to 3 garlic cloves, peeled
2-1/4 teaspoons olive 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

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 FOR TWO

Roasted Corn and Garlic Rice for Two image

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

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 2 servings.

Number Of Ingredients 8

Ingredients

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

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 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 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 327 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 662mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.

Tips:

Select the right corn: Choose fresh, sweet corn on the cob with plump kernels. Avoid corn that is dried out or has blemishes.
Roast the corn properly: Roasting the corn before adding it to the rice gives it a smoky, caramelized flavor. Make sure to roast the corn until it is slightly charred.
Use a flavorful broth: The broth you use will greatly impact the flavor of the rice. Use a broth that is packed with flavor, such as chicken broth, vegetable broth, or even a combination of the two.
Add some vegetables: Feel free to add some vegetables to the rice for extra flavor and nutrition. Some good options include diced bell peppers, chopped onions, or sliced mushrooms.
Garnish with fresh herbs: Before serving, garnish the rice with fresh herbs such as cilantro, parsley, or basil. This will add a pop of color and freshness to the dish.

Conclusion:

Roasted corn and garlic rice is a flavorful, easy-to-make dish that is perfect for any occasion. With its vibrant colors and delicious flavor, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this roasted corn and garlic rice a try!