Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, roast corn rice with canned corn. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
You can roast corn with the husk on, the husk off, or wrapped in foil depending on who you're feeding. Husk the corn, wrap it in foil with a dab of butter, and roast the little packets of corn goodness until tender. These corn cobs will essentially steam inside the foil, creating a corn that is.
Roast Corn Rice with Canned Corn is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Roast Corn Rice with Canned Corn is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have roast corn rice with canned corn using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Roast Corn Rice with Canned Corn:
- Prepare 1 bowl Plain cooked rice
- Take 5 tbsp Canned corn, whole
- Take 1 Soy sauce, mentsuyu for roast corn
- Take 1 ＊ Butter
- Prepare 1 ＊ Aonori
The best way to roast corn is on the ear but you can get the same taste by using canned corn. Roast corn is traditionally made in the oven but canned corn will end up burning since it is already cooked. Rice is a regular at most dinner tables, so keeping this side dish fresh and exciting can be a challenge. Adding the sweet taste of onions and pan-roasted corn only takes another minute or two, but adds incredible UGC Reviews Modal.
Instructions to make Roast Corn Rice with Canned Corn:
- Drain the canned corn well, and add the corn to a frying pan (don't need oil). Once the moisture has cooked off, add the soy sauce and test the flavor.
- Add the rice, and top with aonori seaweed if you like. For seconds, mix in a bit of butter for a more western taste.
- I worry that this might spoil in a summer bento box. Add an umeboshi when you cook it. The rice won't take on the flavor of the umeboshi, and the flavor of the umeboshi doesn't change either. It's mysterious.
- For lunch on a hot and muggy day, I served lightly-warmed roast corn rice with salted konbu, wasabi, and cold tea. It was smooth and delicious.
- Cook with minced ginger, sake, canned corn, the canned corn juices, soy sauce, and mentsuyu for a refreshing, delicious taste!
- Good for onigiri and bentos. My husband used his bento box from kindergarten 43 years ago and had this for lunch. Aluminum containers get really hot!
Reviews for: Photos of Rice with Pan-Roasted Corn and Onions. Cooking canned corn can be super simple, or you can spice it up with a specific recipe. Corn straight out of the can is pretty darn good. If you add a pat of butter to it and heat it, you got something pretty tasty. However, you can then start adding ingredients to that can of corn and suddenly have.
So that is going to wrap it up with this exceptional food roast corn rice with canned corn recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
