Corn Rice Recipe: A Delicious Seasonal Recipe
Hey everyone! Today, I’m thrilled to share with you one of my favorite dishes – Corn Rice. It’s a delightful and easy recipe that brings out the natural sweetness of summer corn, creating a unique and flavorful dish. Inspired by Seonkyoung Longest and her Asian at home recipes, this authentic Korean recipe is perfect for anyone looking to add a delicious twist to their homemade Korean food repertoire.
Introduction to Corn Rice
Corn Rice is a simple yet incredibly satisfying dish that combines the sweetness of fresh corn with the hearty goodness of rice. It’s one of those quick and easy recipes that you can whip up in no time, making it perfect for busy days. Plus, the added butter and soy sauce elevate the dish to a whole new level. Whether you’re a fan of Korean food or just looking for a new rice recipe, THIS is sure to become a favorite.
Ingredients and Preparation
You’ll need:
- 2 ears of corn on the cob
- 1 cup white short or medium-grain rice
- Butter
- Soy sauce
Instructions:
Rinse the rice thoroughly until the water runs clear, then soak it for about 30 minutes. This step is crucial to ensure the rice cooks evenly.
Peel the corn, wash it, and carefully cut the kernels off the cob with a knife.
In a pot, combine the soaked rice, corn kernels, scraped corn cobs, and 1 cup (the same amount as the rice) of cold water.
Tips:
- Scrape the cob with the knife to extract all the remaining sweetness. This will add extra flavor to your Corn Rice.
- As the rice cooks, the corn cobs will continue to release their sweetness, making the dish even more delicious.
I’m using Le Creuset 3.5 qt Pot (Color: Shallot)
Cover the pot, bring to a boil over high heat, then reduce to low heat and cook for about 12 to 15 minutes. After turning off the heat, let it sit for another 10 minutes to finish cooking. This resting period allows the flavors to meld together.
Remove the corn cobs, mix everything well, and while it’s still hot, add butter and soy sauce to serve. Enjoy!
Why You’ll Love Corn Rice!
One of the best things about this recipe is its versatility. You can enjoy it as a side dish or even as a quick meal by adding a fried egg. The combination of sweet corn, savory butter, and soy sauce creates a mouthwatering flavor that’s hard to resist. Plus, it’s an excellent way to use up that summer corn and make something truly special.
Health Benefits of Corn Rice
Not only is it delicious, but it’s also packed with benefits. Corn is a great source of fiber, vitamins, and minerals. It’s also low in calories, making it a healthy addition to any meal. By combining corn with rice, you get a nutritious dish that’s both satisfying and wholesome.
Cooking Tips!!
- Use fresh corn: Fresh summer corn will give you the best flavor. Look for ears that are bright yellow and firm.
- Soak the rice: Soaking the rice before cooking helps it absorb water more evenly, resulting in perfectly cooked rice.
- Don’t skip the butter and soy sauce: These ingredients add a rich, savory flavor that complements the sweetness of the corn perfectly.
There You Have It!
Corn Rice is a beautiful dish that brings together the best of summer’s bounty in a simple and delicious recipe. Whether you’re a fan of Seonkyoung Longest’s recipes or just looking for new corn recipe ideas, this dish is sure to delight. So, give it a try, and let me know how you like it! Don’t forget to check out the video for a step-by-step guide. Enjoy!
Corn Rice
- Total Time: 55 mins
- Yield: 4
Ingredients
- 2 ears of corn on the cobs
- 1 cup white short-grain rice or medium-grain rice
- Butter
- Soy sauce
Instructions
- Rinse the rice thoroughly until the water runs clear, then soak it for about 30 minutes.
- Peel the corn, wash it, and carefully cut the kernels off the cob with a knife. Scrape the cob with the knife to extract all the remaining sweetness.
- In a pot, combine the soaked rice, corn kernels, scraped corn cobs, and 1 cup (the same amount as the rice) of cold water. As the rice cooks, the corn cobs will continue to release their sweetness, so it’s best to cook them together.
- Cover the pot, bring to a boil over high heat, then reduce to low heat and cook for about 12 to 15 minutes. After turning off the heat, let it sit for another 10 minutes to finish cooking.
- Remove the corn cobs, mix everything well, and add butter and soy sauce while it’s still hot to serve. Enjoy!
Notes
The nutritional facts don’t include soy sauce and butter.
- Prep Time: 30 mins
- Cook Time: 25 mins
If you like the Corn Rice recipe, check out my other pot rice recipe, Salmon Rice! It’s super delicious; if you haven’t tried this style of rice, you are missing out!!
