Rice with Corn ~ A delicious side dish that will be the highlight of any meal and can be paired with any meat, vegetable and even eggs for a delicious lunch or dinner.
When I was a little girl, about 4-5 years old, we had a neighbor, who made the most delicious rice with corn in the whole wide world. I remember how I used to sneak into her house with the excuse of having play dates with both of her daughters (who were my best friends by the way) just to ask her to make rice with corn for us. Well, mostly for me. I literally did this about once every week.
After a few times of me doing this, she took notice and started inviting me over for lunch or dinner, whenever she cooked rice with corn.
I don’t think my mom ever found out that I used to do this. If she did, she would have reprimanded me for going over to a neighbor’s house asking for food before asking her. I don’t remember my mom ever making arroz con maiz. To be honest, I don’t remember my mom cooking much when I was child. She was never too fond of the kitchen, even though she cooks delicious food. At home all the cooking was mostly done by my grandmother and when she was too old to cook, the cooking duties were passed down to my cousin.
None of them, however, made corn with rice as good as our neighbor. I still don’t know how she made it. I was far too young to pay attention to cooking ingredients. I just know that since then, it became my favorite rice dish ever and it still is. So, I learn to make it on my own. It doesn’t really taste exactly like the one I had as a child, but my recipe is still pretty good too. I make it all the time. My kids can attest to that. 🙂
It’s super easy to make too. The only ingredients needed are vegetable oil, salt, rice, water and of course corn. I use one can of sweet corn for every three cups of rice. Simply, add the oil, salt and water to a cast iron pot over medium high heat. When the water begins to boil, add the rice. After the rice has soaked up all the water, add the corn and stir well to combine. Cover the pot and set the heat on low. Let the rice cook for about 30 minutes. Stir the rice and cover for another 5 minutes. That’s all folks!
The rice is best to eat warm and you can pair it with any main dish you like. My favorite is scrambled eggs, but that’s just because it brings really fond childhood memories. You can have yours however you like.
What would you pair this rice dish with? Share in the comments below.
- 3 tablespoons vegetable oil
- 2 teaspoons salt
- 4 cups water
- 3 cups white rice
- 1 can ( 15 oz.) sweet corn
In a large cast-iron pot, heat oil, salt and water over medium high heat.
When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
Once the rice has soaked up all the water and begins to dry up, add the corn Stir to combine well. Lower the heat to low. Cover and let cook for 25 minutes.
Then, stir the rice carefully and cover for an additional 5 minutes.
Serve warm with main dish of choice.