Sweetcorn rice

Sweetcorn rice

By
From
Taqueria
Serves
4
Photographer
Chris Middleton

Brilliant with tacos, burritos or chilli con carne, or even as a side to a simple roast chicken generously coated in my Mexican spice blend, sweet corn rice will liven up the family Mexican cooking exploits. For a memorable vegetarian pilaf, try adding other summer vegetables like finely sliced summer squash, zucchini, or sweet bullhorn chillies.

Ingredients

Quantity Ingredient
4 sweetcorn cobs
220ml chicken stock
200g long-grain white rice
75g unsalted butter
1 white onion, finely chopped
4cm piece of fresh ginger, grated
3 garlic cloves, crushed
2 large handfuls oregano leaves, roughly chopped
1 tablespoon sea salt

Method

  1. Remove the kernels from the sweetcorn cobs and set aside, then add the sweetcorn cobs to a large saucepan together with the stock and bring to a simmer. Simmer for 10 minutes, then remove from the heat and leave to cool.
  2. Place the rice in a fine-mesh sieve and rinse under cold running water, until the water runs clear. Drain.
  3. Melt 50 g of the butter in a medium saucepan over low heat. Cook the onion, ginger and garlic, until softened. Add the corn kernels, rice, oregano and salt and stir to combine.
  4. Pour in the stock, discarding the cobs, and bring to the boil. Reduce the heat to the lowest setting, cover and cook for 12 minutes. Remove from the heat and set aside with the lid on for 5–10 minutes to finish cooking.
  5. Fluff the rice with a fork. Add the remaining butter and stir to combine. Adjust the seasoning with additional salt, if required, before serving.
Tags:
Mexican
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