Roast Corn Rice with Canned Corn
Roast Corn Rice with Canned Corn

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, roast corn rice with canned corn. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Roast Corn Rice with Canned Corn. My mother makes steamed corn, and I always roast it with soy sauce. I really love that, but I wondered if it'd go with rice?

Roast Corn Rice with Canned Corn is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Roast Corn Rice with Canned Corn is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roast corn rice with canned corn using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roast Corn Rice with Canned Corn:
  1. Take 1 bowl Plain cooked rice
  2. Take 5 tbsp Canned corn, whole
  3. Get 1 Soy sauce, mentsuyu for roast corn
  4. Take 1 ๏ผŠ Butter
  5. Make ready 1 ๏ผŠ Aonori

In a small saucepan, heat remaining oil over medium heat. Remove garlic from foil and place in a small bowl; cool. 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.

Instructions to make Roast Corn Rice with Canned Corn:
  1. 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.
  2. Add the rice, and top with aonori seaweed if you like. For seconds, mix in a bit of butter for a more western taste.
  3. 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.
  4. 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.
  5. Cook with minced ginger, sake, canned corn, the canned corn juices, soy sauce, and mentsuyu for a refreshing, delicious taste!
  6. 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!

Directions: In a large pot add in ingredients and bring to a. Use canned pantry ingredients to make this recipe faster and easier! The simplicity of this recipe speaks for itself. I used canned black beans, frozen corn, leftover brown rice, and just a few pantry staple seasonings. I use one can of sweet corn for every three cups of rice.

So that is going to wrap it up for this special food roast corn rice with canned corn recipe. Thanks so much for reading. I’m sure 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, colleague and friends. Thanks again for reading. Go on get cooking!