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Corn with Chunky Salsa and Mexican Rice

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Serves: 4

4 untrimmed corn cobs
2 teaspoons groundnut oil
2 cloves garlic, crushed
1 small white onion, chopped finely
1 small red pepper, chopped finely
1 fresh long red chilli, chopped finely
1 1/2 cups white medium-grain rice
1 cup vegetable stock
1 cup water

for the chunky salsa
3 medium tomatoes, chopped coarsely
1 small white onion, chopped finely
1/4 cup pickled jalapeno chillies
1/2 cup coarsely chopped fresh coriander
1 clove garlic, crushed
2 tablespoons lime juice


Gently peel husk down corn cob, keeping husk attached at base. Remove as much silk as possible then bring husk back over cob to re-wrap and enclose completely. Place corn in large bowl, add enough cold water to completely submerge corn.

Heat oil in medium saucepan; cook garlic, onion, pepper and chilli, stirring, until onion softens. Add rice; cook, stirring, 1 minute. Add stock and the water. Bring to a boil then reduce heat; simmer, covered, about 20 minutes or until rice is just tender. Remove from heat; fluff rice with fork.

Meanwhile, drain corn. Cook corn on heated oiled grill plate (or grill or barbecue) about 25 minutes or until corn is tender, turning occasionally.

Make chunky salsa - (Combine all ingredients for chunky salsa in medium bowl).

Serve corn with rice and salsa.

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