Ingredients Jump to Instructions ↓

  1. 4 ears sweet corn in husks

  2. 2 to 3 garlic cloves, peeled

  3. 2-1/4 teaspoons olive oil

  4. 1 cup uncooked long grain rice

  5. 2 cups chicken broth

  6. 1 bay leaf

  7. 1/4 teaspoon salt

  8. 1/8 to 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  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. 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. Yield: 4 servings.


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